Beef Vegetable Soup With Noodles

• 1 lb beef stew meat, trimmed, cut into bite sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 14 cup dry red wine, for deglazing
• 2 tablespoons beef stock paste, ie. superior touch beef stock concentrate
• 6 cups water
• 1 teaspoon Worcestershire sauce
• 2 carrots, peeled, chopped
• 2 celery ribs, sliced
• 2 tablespoons flat leaf parsley, chopped, more to your liking
• 14 ounces diced tomatoes with juice
• 4 ounces tomato sauce
• 14 ounces navy beans, drained and rinsed, added for extra protein (optional)
• 4 ounces fresh mushrooms, sliced
• 1 bay leaf
• 6 -8 ounces broad egg noodles or 6 -8 ounces orzo pasta, boil per package directions

1. Trim beef of fat and cut into bite sized pieces.
2. In a large soup pot, over med-high heat, add oil, brown beef.
3. Add diced onions.Continue cooking until onions are translucent and tender.
4. Add wine to deglaze the bits of browned beef from the bottom of the pan.
5. This takes just a minute or two.
6. Add bouillon seasoning to hot water, stir until dissolved.
7. Add to pot.
8. Add all other ingredients.
9. Simmer for minimum of 2-3 hours.
10. Boil salted water for egg noodles or pasta.
11. Cook according to package directions.
12. NOTE: I do not add the noodles the soup pot, I prefer to ladle soup over noodles in individual bowls.
13. Enjoy.

beef stew meat, olive oil, onion, red wine, beef stock paste, water, worcestershire sauce, carrots, celery, flat leaf parsley, tomatoes, tomato sauce, navy beans, mushrooms, bay leaf, egg noodles

Taken from www.food.com/recipe/beef-vegetable-soup-with-noodles-370871 (may not work)