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Beef and Noodles on a plate
Andrew Fowler

Beef and Noodles

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • 1 garlic clove minced
  • 4 cups low-sodium beef broth
  • 12 oz frozen homestyle thick egg noodles
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/2 cup additional low-sodium beef broth reserved as needed
  • 1 tbsp unsalted butter

Method
 

  1. Brown beef, onion, carrot and celery in a deep 12-inch 5-quart saute pan over medium-high heat for 9 minutes, breaking up the meat and cooking to 160°F. Drain excess fat.
  2. Add garlic for 30 seconds, then the 4 cups broth, salt, pepper and thyme. Bring to a boil.
  3. Stir in frozen noodles, separating clumps as they thaw. Return to a gentle simmer, cover loosely and cook 22 to 28 minutes, stirring every 4 minutes, until thick centers are tender; follow a longer package time if needed.
  4. Add reserved broth a little at a time if the pan tightens before the noodles are done. If excess broth remains after they are tender, simmer uncovered for 2 to 3 minutes until lightly saucy.
  5. Remove from heat, stir in butter and rest for 2 minutes before serving.