Noodle Soup (Tomato Beef) - cooking recipe

Ingredients

1 lb beef stew meat, trimmed well
1 (14 ounce) can beef broth
2 (14 ounce) cans diced tomatoes (see NOTE)
1 -2 garlic clove, minced
1/2 tablespoon oregano
1/2 tablespoon thyme
1 teaspoon dried basil
1 bay leaf
salt and pepper
egg noodles

Preparation

Brown the meat in small batches.
Add the beef broth, tomatoes, and 1 can of water.
Add the spices.
Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
Add salt and pepper to taste.
Bring back to a boil and noodles (as many as you like in your soup.).
*NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.