1 T vegetable oil
1/2 lb stew beef, diced
1/2 c carrot, grated
1/3 c celery, chopped
1 garlic clove, crushed
1 T all-purpose flour
7 c beef broth
1 T worcestershire sauce
1 bay leaf
1/4 t salt
1/4 t dried basil
1 c thin egg noodles
1/3 c green onion, chopped
1/4 c flat-leaf parsley, chopped

Heat oil in a large saucepan, on medium-high heat. Add diced stew beef and saute until browned. Add grated carrots, chopped celery, and crushed garlic clove. Saute until tender-crisp.

Stir in flour. Add water, beef base, worcestershire sauce, bay leaf, salt, and basil. Simmer for 20 minutes, uncovered.

Stir in noodles, chopped green onions, and chopped parsley. Simmer for 15 minutes, or until the noodles are tender. Remove the bay leaf before serving.

Preparation time: 15 minutes
Cooking time: 45 minutes