Beef Noodle Soup

• 1 lb chuck roast, cubed
• 2 tablespoons butter
• 3 quarts water
• 1 tablespoon beef base or 1 teaspoon salt
• 2 bay leaves
• 5 black peppercorns
• 1 cup carrot, sliced into coins
• 1 medium onion, minced
• 12 cup celery & leaves, diced
• 14 teaspoon marjoram
• 14 teaspoon thyme
• 12 teaspoon parsley
• 1 (16 ounce) package egg noodles, cooked (preferably thick)

1. Melt butter in a large soup pot on medium heat.
2. Stir in meat cubes and fry until browned, stirring frequently.
3. This will take 5 to 8 minutes.
4. Add water and soup base or salt, plus bay leaves and peppercorns; bring to a boil.
5. Turn heat down to a simmer; cook 1 hour.
6. Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.
7. Add the cooked noodles to the soup for the last 10 minutes of simmering.

chuck roast, butter, water, beef base, bay leaves, black peppercorns, carrot, onion, celery, marjoram, thyme, parsley, egg noodles

Taken from www.food.com/recipe/beef-noodle-soup-325881 (may not work)