1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules (If using water instead of beef stock)
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water or beef stock
2 1/2 cups frozen egg noodles or dried
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
Stir in the water and bouillon, OR, stir in the beef stock, parsley, ground black pepper, carrots, water and egg noodles (If using frozen). Bring to a boil, reduce heat to low and simmer for 30 minutes.
If using a package of dried noodles, add the last 15-20 minutes of cooking time, cook until the noodles are tender.