Heat olive oil in a large pot over medium heat. The oil should shimmer, indicating it's ready for the next step. Gently add the chopped onion, carrot, and celery. Stir frequently for about five minutes until the vegetables begin to soften, releasing their natural sweetness.
Once the vegetables are slightly softened, add the minced garlic to the pot. Cook for another minute, allowing the garlic to become fragrant, but be cautious not to burn it, as that can lead to a bitter taste.
Now, increase the heat to medium-high. Carefully add the beef stew meat to the pot. Sear the meat on all sides, allowing it to develop a nice brown crust. This step is crucial as it enhances the flavor of the soup.
Once the meat is browned, mix in the onion powder, garlic powder, dried oregano, and celery salt. Stir well to ensure the spices coat the meat and vegetables evenly.
Pour in the beef broth and bring the mixture to a boil. As it heats, scrape the bottom of the pot to release any flavorful bits stuck to the pan.
After boiling, reduce the heat to low. Let the soup simmer gently for one hour. This slow cooking process allows the beef to become tender and the flavors to meld beautifully. Stir occasionally and add more broth if necessary to maintain a nice soup consistency.
Once the beef is tender, add the frozen egg noodles to the pot. Cook according to the package instructions, usually about seven to ten minutes, until the noodles are tender. Keep an eye on them to avoid overcooking.
Season the soup with salt and pepper to taste. This is your opportunity to adjust the flavors to your preference.
Before serving, garnish each bowl with freshly chopped parsley. This adds a lovely pop of color and freshness to the dish.
Serve hot and enjoy each comforting spoonful of your homemade Beef Noodle Soup.
