Ingredients

For the Soup:

1 lb beef chuck or stew meat, cut into bite-sized pieces

4 slices bacon, chopped

1 tablespoon olive oil

1 medium onion, diced

2 carrots, peeled and sliced

2 celery stalks, diced

3 cloves garlic, minced

6 cups beef broth

1 (14.5 oz) can diced tomatoes

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 tablespoons soy sauce

2 cups egg noodles or your choice of noodles

Salt and black pepper, to taste

For the Toast:

4 slices of your favorite bread (sourdough, baguette, or rustic loaf)

2 tablespoons butter, softened

1 garlic clove, halved (for rubbing)

Instructions

Cook the Bacon:

Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.

Brown the Beef:

Add olive oil to the pot with the bacon grease. Sear the beef pieces until browned on all sides. Remove the beef and set aside.

Sauté Vegetables:

In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Build the Soup:

Return the beef to the pot. Add the beef broth, diced tomatoes, thyme, smoked paprika, and soy sauce. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the beef is tender.

Cook the Noodles:

Add the noodles to the pot and cook for 8-10 minutes, or until tender. Season the soup with salt and black pepper to taste.

Prepare the Toast:

While the soup simmers, preheat your broiler or toaster. Spread butter over the bread slices and toast until golden brown. Rub the toasted bread with the cut side of the garlic clove for extra flavor.

Serve:

Ladle the soup into bowls and top with the crispy bacon. Serve with the garlic toast on the side for dipping.

Serving Suggestions:

Sprinkle fresh parsley or grated Parmesan over the soup for added flavor.

Pair with a simple green salad for a complete meal.