1 (1-pound) chuck roast, cubed
2 tablespoons butter
3 quarts water
1 tablespoon beef soup base or 1 teaspoon salt
2 whole bay leaves
5 whole black peppercorns
1 cup carrots, peeled and sliced into coins
1 medium onion, minced
1/2 cup celery with leaves, diced
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 teaspoon parsley
1 (16 ounce) package egg noodles, preferably thick

Melt butter in a large soup pot on medium heat. Stir in meat cubes and fry until browned, stirring frequently. This will take 5 to 8 minutes. Add water and soup base or salt, plus bay leaves and peppercorns; bring to a boil. Turn heat down to a simmer; cook 1 hour.

Add carrots, onions and celery, plus marjoram, thyme and parsley; cook until the vegetables are tender, about 45 minutes.

Bring a separate large pot of water to a boil during the last half hour of soup cooking time. Cook the egg noodles according to package directions (usually 7 minutes or so), and drain. Add the cooked noodles to the soup for the last 10 minutes of simmering.

Serves: 12 to 16