Categories: Soup

Ingredients

• 2 tbsp. all-purpose flour
• 2 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 1/2 lbs. boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 1 tbsp. vegetable oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 2 (32 oz.) containers beef broth
• 15 oz. package frozen mixed vegetables, thawed
• 1/2 cup elbow macaroni
• 1 tbsp. chopped fresh thyme
• Garnish: fresh thyme, black pepper

Directions

1. Sprinkle flour, 1 1/2 tsp salt and 1/2 tsp pepper all over beef.

2. In a large Dutch oven , heat oil over medium-high. Add beef; cook, stirring occasionally, until browned on all sides, about 8 minutes. Remove beef using a slotted spoon, reserving drippings in pot.

3. Add onion to pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in beef, broth, vegetables, remaining 1 tsp salt and remaining 1/2 tsp pepper; bring to a boil. Reduce heat to medium-low; cover and simmer until beef is tender, about 1 hour.

4. Stir in macaroni and thyme; cook until pasta is tender, about 15 minutes. Garnish with thyme and pepper.

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