Smoky BBQ Hamburger Stew with Noodles and Corn
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
If the stew thickens too much after sitting, add a splash of extra broth when reheating. Use a smoky-style BBQ sauce to strengthen the flavor without adding more paprika. Leftovers store well in the fridge for two days and reheat best on the stovetop over low heat with a little added liquid.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups