Vegetable Beef Noodle Soup

1 lb bottom round beef, cut into bite sized chunks
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tsp olive oil
1 can diced tomatoes
1-2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
1 bay leaf
6 cups of beef stock
3 carrots, peeled and diced
2 stalks of celery, diced
1 cup fresh green beans, cut into thirds
1/4 lb egg noodles or your noodle of choice

Preheat oven to 300 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and beef broth. Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stove top over medium low heat.

Add carrot, green beans and celery to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes. Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy