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1 1/2 cups baby carrots, halved crosswise
1 pkg. extra-wide noodles
1/4 tsp. pepper
1 medium onion, coarsely chopped
1 tsp. dried thyme, crushed
1 clove garlic, minced
1 lb. boneless beef chuck roast
4 cups beef broth
1 bay leaf
1 tbsp. vegetable oil

Trim fat from meat. Cut meat into 3/4-inch cubes.

In 5-quart Dutch oven, brown half of meat in hot oil. Remove. Brown remaining meat with onion and garlic. Add more oil, if necessary. Drain fat. Return all meat to pan.

Stir in broth, bay leaf, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, 1 to 1 1/4 hours or until meat is tender.

Stir in carrots and noodles. Bring to boiling. Reduce heat and cook, covered, about 10 minutes or until noodles are tender. Remove and discard bay leaf.

Serves 6.

© 2008 and ®/™ TryFoods International, used with permission.

Submitted by: Meijer®
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