Servings: 6

2 ½ tablespoons vegetable oil 2 ½ tablespoons vegetable oil
1 tablespoon butter 1 tablespoon butter
8 ounces white button mushrooms sliced 8 ounces white button mushrooms sliced
1 medium yellow onion chopped 1 medium yellow onion chopped
2 ribs celery chopped 2 ribs celery chopped
3 large carrots peeled and chopped 3 large carrots peeled and chopped
3 cloves garlic minced 3 cloves garlic minced
2–3 lb, beef chuck roast trimmed and cut into bite-size pieces 2 to 3 lb, beef chuck roast trimmed and cut into bite-size pieces
Kosher salt and fresh ground black pepper Kosher salt and fresh ground black pepper
8 cups low sodium beef broth 8 cups low sodium beef broth
1 teaspoon dried marjoram (or oregano) 1 teaspoon dried marjoram (or oregano)
½ teaspoon dried thyme ½ teaspoon dried thyme
½ teaspoon crushed rosemary ½ teaspoon crushed rosemary
2 bay leaves 2 bay leaves
8 ounces wide egg noodles 8 ounces wide egg noodles
Chopped fresh parsley, thyme, or rosemary 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.
Add the sliced mushroom, cooking for about 2 to 3 minutes or until just starting to brown.
Add the onions, celery, and carrots cooking until the onions and celery are soft and the carrots are starting to soften.
Reduce the heat to low and add the garlic, cooking 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 to 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.