- 2 ½ tablespoons vegetable oil
- 1 tablespoon butter
- 8 ounces white button mushrooms sliced
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 3 large carrots peeled and chopped
- 3 cloves minced garlic
- 2–3 lb, beef chuck roast trimmed and cut into bite-size pieces
- Kosher salt and fresh ground black pepper
- 8 cups low-sodium beef broth
- 1 teaspoon dried marjoram (or oregano)
- ½ teaspoon dried thyme
- ½ teaspoon crushed rosemary
- 2 bay leaves
- 8 ounces wide egg noodles
- Chopped fresh parsley, thyme, or rosemary
Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large Dutch oven or large soup pot over medium heat, Then add the sliced mushroom cooking for about 2-3 minutes or until just starting to brown.
Add the onions and the carrots cooking until the onions are soft and the carrots are starting to soften. Reduce the heat to low and add the garlic for 1 minute while stirring. Spoon the veggie mixture into a bowl and then cover the bowl with a loose paper towel.
Sprinkle the beef with kosher salt and fresh ground black pepper. Heat a little more vegetable oil in the pot and add the beef chunks. Cook until browned on both sides.
Add the beef broth, marjoram, thyme, rosemary, and bay leaves. Bring the mixture to a boil and then cover and simmer for about 1 hour or until the beef is fork tender.
Add the egg noodles and cook for about 5 minutes. Spoon the veggies that you put into the bowl back into the soup pot and continue simmering for another 5-7 minutes or until the egg noodles and carrots are fork-tender.
Remove the bay leaves and garnish with fresh chopped parsley, thyme, or rosemary, for best results serve promptly.