Noodle Soup (Tomato Beef)

• 1 lb beef stew meat, trimmed well
• 1 (14 ounce) can beef broth
• 2 (14 ounce) cans diced tomatoes (see NOTE)
• 1 -2 garlic clove, minced
• 1/2 tablespoon oregano
• 1/2 tablespoon thyme
• 1 teaspoon dried basil
• 1 bay leaf
• salt and pepper
• egg noodles

1. Brown the meat in small batches.
2. Add the beef broth, tomatoes, and 1 can of water.
3. Add the spices.
4. Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
5. Add salt and pepper to taste.
6. Bring back to a boil and noodles (as many as you like in your soup.).
7. *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
8. This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.

beef stew meat, beef broth, tomatoes, garlic, oregano, thyme, basil, bay leaf, salt, egg noodles

Taken from www.food.com/recipe/noodle-soup-tomato-beef-220075 (may not work)