Classic One-Pot Hamburger Stew with Egg Noodles
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
Simmer the stew a few extra minutes if you prefer thicker broth, since the noodles will continue to absorb liquid as it sits. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the thyme and use Italian seasoning instead if you want a slightly different herb note.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board