Finding easy dinners that the whole family will enjoy can take some planning. Hamburger stew with noodles makes a hearty meal using ingredients you likely have on hand. This list shares 14 different recipes to choose from. Each one keeps the steps simple and the flavors familiar. You can pick the versions that match what you need for the week.
Helpful Tips Before You Start
These tips help the hamburger stew with noodles come together smoothly for a weeknight family meal.
Brown the Beef Well
Cook the ground beef in a hot pan until it develops color. This step adds depth to the stew base.
Add Noodles at the End
Stir the noodles in during the final 10 minutes of simmering. They stay firm instead of turning soft.
Use Beef Broth
Swap water for beef broth when building the stew. It gives the dish a richer flavor without extra ingredients.
Taste Before Serving
Check the seasoning after the noodles finish cooking. A quick adjustment of salt or pepper suits different family preferences.
Classic One-Pot Hamburger Stew with Egg Noodles
This one-pot meal brings together ground beef and egg noodles in a hearty stew that comes together with little effort. It works well for busy weeknights when you want a filling dinner without multiple pots to wash. The result is a savory broth with tender vegetables and soft noodles that soak up the flavors.
The dish has a homey taste with simple seasonings that let the beef and broth shine. Carrots and celery add a bit of sweetness and crunch that balances the richness of the meat.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
- Stir in the sliced carrots and celery. Cook for another 3 minutes to start softening the vegetables.
- Pour in the beef broth and add the diced tomatoes along with their juices. Sprinkle in the dried thyme, salt, and pepper. Bring the mixture to a boil.
- Add the egg noodles and reduce the heat to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and the stew has thickened slightly.
Notes
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Slow Cooker Cheesy Hamburger Stew with Wide Noodles
This slow cooker cheesy hamburger stew combines ground beef, vegetables, and wide noodles in a comforting broth. It works well for family dinners on cold evenings when you need something warm and satisfying.
The dish has a thick, savory texture with pockets of melted cheese throughout. Wide noodles add a nice chew that pairs well with the tender beef and veggies.
Equipment
- Slow Cooker
- Large Skillet
- Pot
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 3 carrots, peeled and sliced
- 2 medium potatoes, cubed
- 1 tsp dried oregano
- Salt and black pepper to taste
- 8 oz wide egg noodles
- 2 cups shredded cheddar cheese
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the diced onion and minced garlic and cook until the onion softens.
- Transfer the beef mixture to the slow cooker. Pour in the beef broth, then add the sliced carrots, cubed potatoes, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6 to 7 hours until the vegetables are tender.
- About 15 minutes before serving, cook the wide egg noodles in a pot of boiling water according to package directions. Drain well.
- Stir the cooked noodles and shredded cheddar cheese into the slow cooker. Continue stirring until the cheese melts evenly into the stew.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Pot
Spicy Tex-Mex Hamburger Stew with Noodles and Black Beans
This recipe turns basic ground beef and noodles into a bold stew with black beans and Tex-Mex spices. It works well for weeknight family meals when you want something hearty with a little heat. The result is a thick, savory broth with tender noodles, meaty bites, and creamy beans.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 8 ounces egg noodles
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
- Shredded cheddar cheese for serving
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion, garlic, and red bell pepper. Cook for 4 minutes until the vegetables soften.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
- Add the egg noodles and cook for 8 minutes, stirring occasionally, until the noodles are tender.
- Stir in the black beans and cook for 2 more minutes until heated through. Season with salt and pepper.
- Ladle into bowls and top with shredded cheddar cheese and fresh cilantro.
Notes
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Italian Herb Hamburger Stew with Noodles and Marinara
This version of hamburger stew uses Italian seasoning and marinara to create a savory, tomato-based broth that pairs well with ground beef and noodles. It comes together in one pot and works nicely for weeknight family meals when you want something filling without much fuss.
The finished dish has tender noodles in a lightly herbed sauce with bits of beef and onion throughout. It feels like a cross between a stew and a simple pasta meal.
Equipment
- Large Pot
- Wooden Spoon
- Colander
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 4 cups beef broth
- 2 cups marinara sauce
- 8 ounces wide egg noodles
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the ground beef in a large pot over medium heat until browned. Add the diced onion and minced garlic and cook until the onion softens.
- Stir in the Italian seasoning, beef broth, and marinara sauce. Bring the mixture to a simmer.
- Add the egg noodles directly to the pot and cook until they are tender, stirring occasionally.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with the chopped parsley.
Notes
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Colander
Creamy Mushroom Hamburger Stew with Noodles
This stew combines ground beef and mushrooms in a creamy broth that clings to tender noodles. It comes together in one pot and works well on busy weeknights when the family wants something filling without much fuss. The result is a savory, slightly earthy dish with a smooth texture from the cream.
The flavors stay balanced thanks to simple seasonings that let the beef and mushrooms stand out. It feels like a cozy upgrade to classic hamburger helper yet stays easy enough for regular rotation.
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 pound ground beef
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 8 ounces wide egg noodles
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the sliced mushrooms and cook for 3 to 4 minutes until they begin to release liquid.
- Pour in the beef broth and add the dried thyme along with salt and black pepper. Bring the mixture to a boil.
- Add the egg noodles and reduce the heat to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
- Remove the pot from the heat and slowly stir in the heavy cream until the stew turns creamy and smooth.
- Ladle into bowls and sprinkle with the chopped fresh parsley before serving.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups
Smoky BBQ Hamburger Stew with Noodles and Corn
This Smoky BBQ Hamburger Stew with Noodles and Corn combines ground beef and sweet corn in a broth flavored with BBQ sauce and smoked paprika. The egg noodles cook right in the pot, making it an easy one-dish option for weeknight family meals.
The finished stew has a thick texture with tender beef, soft noodles, and bursts of corn. The smoky BBQ flavor balances savory and slightly sweet notes without overpowering the simple ingredients.
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 cup BBQ sauce
- 4 cups beef broth
- 8 ounces egg noodles
- 2 cups frozen corn kernels
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
- Stir in the smoked paprika and BBQ sauce. Cook for one minute to coat the beef evenly.
- Pour in the beef broth and bring the mixture to a simmer. Add the egg noodles and stir to prevent sticking.
- Cook the noodles for 8 to 10 minutes until they are tender. Stir in the frozen corn and cook for another 2 minutes until the corn is heated through.
- Season with salt and pepper. Remove the pot from heat and let the stew sit for a few minutes before serving so the flavors settle.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups
Thai Coconut Hamburger Stew with Rice Noodles
This Thai-inspired stew combines ground beef with creamy coconut milk and rice noodles for a comforting meal that feels fresh. It suits weeknight family dinners when you want something hearty yet quick to prepare. The flavor profile is savory with mild spice, balanced by lime and herbs for a light finish.
The dish offers a creamy texture from the coconut milk paired with soft noodles and tender beef. It brings familiar hamburger stew elements into a Thai-style preparation that still fits easily into a regular dinner rotation.
Equipment
- Large pot
- Medium pot
- Colander
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (14-ounce) can coconut milk
- 2 cups beef broth
- 1 red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 8 ounces rice noodles
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (optional)
Instructions
- Brown the ground beef in a large pot over medium heat, breaking it apart with a spoon as it cooks. Drain any excess fat once the beef is fully browned.
- Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
- Pour in the coconut milk and beef broth. Add the sliced red bell pepper, fish sauce, and brown sugar. Bring the mixture to a simmer and cook for 10 minutes.
- While the stew simmers, cook the rice noodles in a separate medium pot according to the package directions. Drain them in a colander.
- Stir the lime juice into the stew. Divide the drained rice noodles among four bowls and ladle the stew over the top. Finish with chopped cilantro and peanuts if using.
Notes
Cuisine: Thai
Equipment: Large pot, Medium pot, Colander
Hearty Vegetable-Loaded Hamburger Stew with Elbow Noodles
This stew combines ground beef with a mix of fresh vegetables and tender elbow noodles for a filling one-pot meal. It works well on weeknights when you want something warm and hearty that still feels balanced. The broth is light but savory, with soft carrots, zucchini, and celery adding natural sweetness and texture.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups elbow noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion, carrots, and celery to the pot. Stir and cook for 5 minutes until the vegetables begin to soften.
- Stir in the zucchini and garlic. Cook for another 2 minutes.
- Pour in the beef broth and diced tomatoes. Add the oregano, salt, and black pepper. Bring the mixture to a boil.
- Add the elbow noodles and reduce the heat to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
- Remove the pot from the heat and let the stew rest for 2 minutes. Ladle into bowls and top with chopped parsley.
Notes
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cajun-Spiced Hamburger Stew with Noodles and Bell Peppers
This stew brings a bold Cajun kick to a simple family meal. Ground beef, tender noodles, and colorful bell peppers simmer together in a spiced broth that feels hearty without much fuss. It works well on busy weeknights when you want something warm and filling on the table.
The dish balances savory meat with a touch of heat and the slight sweetness from the peppers. Noodles soak up the flavors as they cook in the pot, creating a one-pan meal that feels complete on its own.
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 2 tablespoons Cajun seasoning
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 8 ounces egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot. Stir and cook for 3 minutes until the onion softens.
- Stir in the chopped bell peppers and Cajun seasoning. Cook for another 2 minutes to let the spices bloom.
- Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
- Add the egg noodles directly to the pot. Stir gently and cook for 8 to 10 minutes until the noodles are tender.
- Taste and season with salt and pepper as needed. Remove from heat and sprinkle with fresh parsley before serving.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups
Beef Stroganoff-Style Hamburger Stew with Noodles
This version of hamburger stew turns classic stroganoff flavors into a one-pan meal that works well on weeknights. Ground beef simmers with mushrooms and onions in a light gravy, then finishes with sour cream for a creamy finish that coats the noodles.
The result is a hearty dish with tender beef pieces, soft egg noodles, and a tangy sauce that feels familiar without much fuss. It suits family dinners when you want something filling that still comes together in one skillet.
Equipment
- Large Skillet
- Large Pot
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 tablespoons butter
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain and set them aside.
- Melt the butter in a large skillet over medium heat. Add the ground beef and cook until it is browned, breaking up large pieces with a spoon.
- Stir in the chopped onion and sliced mushrooms. Cook until the onion turns soft and the mushrooms release their liquid.
- Add the minced garlic and cook for one minute more.
- Sprinkle the flour over the beef mixture and stir to combine. Cook for another minute to remove the raw flour taste.
- Slowly pour in the beef broth while stirring. Add the Worcestershire sauce and paprika. Season with salt and pepper. Bring the mixture to a simmer and cook until the sauce thickens slightly.
- Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth.
- Divide the cooked noodles among bowls and spoon the stew over the top. Sprinkle with chopped parsley before serving.
Notes
Cuisine: American
Equipment: Large Skillet, Large Pot
Rustic Garlic Parmesan Hamburger Stew with Noodles
This stew brings together ground beef, tender noodles, and a garlic-forward broth finished with Parmesan for a hearty bowl that feels both comforting and a little special. It works well on busy weeknights when you want something filling without much fuss, and the flavors hold up nicely for leftovers the next day.
The texture stays thick and stew-like with soft vegetables and noodles that soak up the savory broth. Garlic and Parmesan give it a bold, cheesy edge that sets it apart from plainer beef noodle dishes.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 8 ounces egg noodles
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced onion, minced garlic, and sliced carrots. Cook for 5 minutes until the onion softens.
- Pour in the beef broth and diced tomatoes. Season with salt and pepper, then bring the mixture to a simmer.
- Add the egg noodles directly to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
- Remove the pot from the heat and stir in the grated Parmesan cheese until it melts into the broth.
- Sprinkle with chopped parsley before serving.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Southwestern Chipotle Hamburger Stew with Noodles and Tomatoes
This stew brings together ground beef, tomatoes, and wide noodles in one pot with a smoky chipotle kick. It works well on busy weeknights when you want something filling that still feels a little different from plain chili or soup.
The flavor leans Southwestern with cumin and chili powder balancing the heat from the chipotle peppers. The noodles soak up the broth while the tomatoes keep everything bright and saucy.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped
- 4 cups beef broth
- 8 ounces wide egg noodles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain any excess fat.
- Add the onion, garlic, and red bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables soften.
- Stir in the cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
- Pour in the diced tomatoes with their juice, the chopped chipotle peppers, and the beef broth. Bring the mixture to a simmer.
- Add the egg noodles and stir to combine. Cook for 8 to 10 minutes until the noodles are tender.
- Taste and adjust seasoning if needed. Ladle into bowls and top with fresh cilantro.
Notes
Cuisine: Southwestern
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Savory Onion and Herb Hamburger Stew with Noodles
This stew combines ground beef with plenty of onions and a mix of dried herbs for a hearty, home-style meal. It suits weeknight family dinners when you want something warm and filling that comes together in one pot.
The onions cook down to add natural sweetness while the herbs bring depth to the broth. Wide egg noodles finish the dish with a soft texture that holds the savory sauce well.
Equipment
- Large pot
- Wooden spoon
- Colander
Ingredients
- 1 pound ground beef
- 2 large onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups beef broth
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
- Add the sliced onions to the pot with the beef. Cook for 8 to 10 minutes, stirring now and then, until the onions soften and turn light golden.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until the garlic smells fragrant.
- Pour in the beef broth and bring the mixture to a simmer. Season with salt and black pepper. Let it cook gently for 10 minutes to blend the flavors.
- Add the egg noodles directly to the pot. Simmer for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
- Remove the pot from heat. Stir in the chopped parsley just before serving.
Notes
Cuisine: American
Equipment: Large pot, Wooden spoon, Colander
Tangy Tomato Basil Hamburger Stew with Noodles
This recipe brings together browned ground beef and a bright tomato sauce flavored with fresh basil. The vinegar adds a light tang that cuts through the richness, while the noodles soak up the broth for a filling family meal. It works well on weeknights when you want something hearty without much fuss.
The finished stew has tender meat, soft noodles, and a sauce that clings without being too thick. Fresh basil stirred in at the end keeps the flavor lively.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1/4 cup fresh basil, chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
- Stir in the red wine vinegar and let it bubble for 30 seconds. Pour in the tomato sauce and beef broth, then season with salt and pepper.
- Bring the mixture to a simmer and cook uncovered for 10 minutes, stirring occasionally.
- While the sauce simmers, cook the egg noodles in a separate pot according to package directions. Drain them well.
- Stir the chopped basil into the beef mixture. Add the drained noodles and toss gently to combine everything.
Notes
Cuisine: American
Equipment: Large skillet, Large pot, Colander
