Beef and Noodle Vegetable Soup


1 lb beef chuck mock tender steak, cut into large bite size pieces
1 T olive oil
1 large white onion, cut into large pieces
1 cup sliced mushrooms
4 cloves garlic, chopped
3 stalks celery, sliced
1 cup baby carrots, cut in half
1 can diced tomatoes with juice
4 cups beef stock
1 can low sodium beef broth (2 cups)
2 dried bay leaves
1 tsp dried thyme
1/2 tsp onion powder
1/2 tsp garlic powder
kosher salt, to taste
black pepper, to taste
1/2 lb egg noodles

Preheat oven to 350 degrees.  In a large stock pot or dutch oven over medium high heat, add the olive oil.  Season the beef with salt and pepper, and add it to the hot oil to brown it on all sides.  Add the onion and mushrooms to the pot and cook for another 5 minutes.  Add the garlic, celery, and carrots.  Stir in the tomatoes, beef stock, beef broth, bay leaves, thyme, onion powder, and garlic powder.  Cover and bring to a boil.  Turn off the heat and transfer pot to the oven.  Simmer in the oven for 1 hour, or until the beef is very tender.  Put the soup back on the stove top on high heat.  Add the egg noodles and boil until noodles are tender.  Taste and add salt and pepper to taste.  Remove the bay leaves and serve.  I made mini corn muffins with our soup.  Enjoy!