Ingredients
• 1 tbsp olive oil
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups low-sodium beef or vegetable broth
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 tsp Worcestershire sauce (or soy sauce for GF)
• ½ tsp dried thyme
• Salt & black pepper to taste
• 2 cups uncooked egg noodles (or gluten-free pasta)
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in broth, diced tomatoes (with juice), Worcestershire, thyme, salt, and pepper. Bring to a boil.
- Add uncooked egg noodles. Reduce heat and simmer covered for 10–12 minutes, until noodles are tender.
- Taste and adjust seasoning—add more pepper, salt, or a splash of balsamic vinegar for depth.
- Serve hot, garnished with fresh parsley. Great with crusty bread or crackers!
✨ Perfect for chilly nights, meal prep, or when you need something simple and satisfying!
💡 Make it ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze. Reheat gently on the stove.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 6 , Calories : 290 per serving , Net Carbs: 28g , Fats: 12g , Protein: 20g