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One-Pot Hamburger Noodle Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 8 ounces egg noodles
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place a large pot over medium heat and add the ground beef. Cook until fully browned, breaking it apart with a spoon as it cooks. Drain off any excess fat.
  • Add the diced onion and minced garlic to the pot. Stir and cook for 3 to 4 minutes until the onion turns soft.
  • Pour in the beef broth and the can of diced tomatoes. Add the oregano, salt, and black pepper, then stir everything together.
  • Bring the liquid to a boil. Add the egg noodles and reduce the heat to a gentle simmer.
  • Cook for 8 to 10 minutes, stirring now and then, until the noodles are tender.

Notes

If the stew thickens too much after sitting, stir in a splash of extra broth when reheating. The noodles absorb liquid as they rest, so serve right away for the best texture. Leftovers keep in the fridge for two days and warm evenly on the stove over low heat.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Can Opener