Weeknight Beef Stew Pasta

This recipe reminds me very much of the Beef Stew my mom makes but did not require any long simmering times and is more of a pasta dish then a true stew. I loved that I was able to make it in the time it took to boil water and cook the noodles and I'm positive my leftovers today will be even more tasty, it just one of those dishes that begs to get better with time.



Weeknight Beef Stew Pasta: Serves 4-6

1lbs Ground Beef (I used 95/5 Lean)
1 Onion - Thinly Sliced
3 Carrots - Julienne (match sticks)
1tsp Garlic - Minced
1tsp Olive Oil
1TB Dried Parsley
1TB Worcestershire Sauce
1TB Season Salt (I used Crazy Janes)
12oz Egg Noodles (I used whole wheat)
30oz Can Whole Tomatoes - Drained
15oz Can Tomato Sauce

Bring a large pot of salted water to a boil, add the egg noodles and cook until al dente. Drain and set to the side. In a large skillet heat the olive oil and garlic over medium heat for 30-40 seconds until the garlic turns fragrant. Add the onion & carrot to the pan and cook for 2-3 minutes to soften, add the ground beef to the pan with the season salt and Worcestershire sauce. Break up the meat as it cooks and once browned drain the pan of any excess fat and return the meat and veggie mixture back to the pan. Add the tomatoes to the pan with the parsley and as they cook gently break them up with the back of a fork or a large spoon/spatula. Add the tomato sauce and let it simmer for a minute or two. Add the noodles to the pan (or if your pan isn't big enough the pan to the noodle pot!) and cook for a minute or two, serve and enjoy!

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WW: 8 Points Plus / serving @ 6 servings
11 Points Plus / serving @ 4 servings