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Hearty Vegetable-Loaded Hamburger Stew with Elbow Noodles
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Course Main Course
Cuisine American
Servings 4 people

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

If the stew thickens after sitting, add a splash of broth when reheating to loosen it. The noodles absorb liquid as it cools, so serve right away or store the pasta separately if you plan to make it ahead.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife