Easy Egg Noodles, Veggies and Beef Stew

Just a really easy recipe to make. Doesn't take much time. Doesn't take much hassle.

Just... well, easy :)

And, a good way to make some canned foods last longer.


I use beef stew in this recipe, but use a vegetable stew if you have a vegetarian diet.


Easy Egg Noodles, Veggies, and Beef Stew

12 oz. bag Egg Noodles
24 oz. can (about 3 cups) Beef Stew
27 oz. can (about 3 - 4 cups) Spinach, drained
14 oz. can (about 1 3/4 cups) Sliced Carrots
1 - 1 1/2 cups Brussels Sprouts, diced
Approx. 1 to 2 Tbs. herbs and spices to taste.

Begin by placing the egg noodles into boiling water.
As the egg noodles cook, mix together the vegetables, then set aside.
When the egg noodles finish, strain them in a separate colander, and set aside.
In your now empty pot, heat up the beef stew, then transfer it to a large bowl.
Gradually add the egg noodles to the stew.
Heat up the vegetables, mixing in your herbs and spices, then stir this into your stew and egg noodle mix.
Serve hot.

Almost any vegetable can be used in this recipe, so don't worry about having to stick with the ones I used. Just keep the measurements the same, and it should work out fine.
As an extra touch, try mixing in some chopped mushrooms, or diced tomatoes. And, for you vegetarians (and even for those who aren't), try tossing in some diced firm tofu, or diced and fried eggplant for some extra depth.

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Enjoy!

Category:

Howto & Style

Tags:

• egg noodles
• beef stew
• vegetables
• cooking
• easy
• how to
• one pot meal

[Umbers35]

@leslievzqz88 Love you for loving it! :)

[leslievzqz88]

Loved it!