Ingredients

• 2 tablespoons butter
• 1 1/2 lbs beef stew meat, cubed (or use leftover meat from a roast or a combination of both)
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 2 beef bouillon cubes
• 1/4 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 2 bay leaves
• 1 cup cabbage, chopped
• 6 cups beef broth (or use homemade beef stock)
• 2 cups tomato juice
• 2 1/2 cups frozen egg noodles
• salt, to taste (I use seasoning salt)
• 1/2 teaspoon ground black pepper (I like to use freshly ground black pepper)
• 1 cup carrot, thinly sliced
• 1 (14 1/2 ounce) can diced Italian-style tomatoes or 1 (14 1/2 ounce) can stewed tomatoes, with juice