Rustic Garlic Parmesan Hamburger Stew with Noodles
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
If the stew thickens too much after sitting, stir in a splash of extra broth when reheating to loosen the noodles. Grate the Parmesan fresh for the best melt and flavor. Leftovers keep in the fridge for up to three days in a sealed container.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board