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Get ready to indulge in this hearty and delicious stew that combines the best of cheeseburgers and beefy macaroni!
Ingredients:
– 1 lb ground beef
– 1 onion, diced
– 2 cloves of garlic, minced
– 2 cups uncooked elbow macaroni
– 4 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 1 cup shredded cheddar cheese
– 1/2 cup ketchup
– 2 tablespoons Worcestershire sauce
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Preparation:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
2. Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent.
3. Stir in the uncooked elbow macaroni, beef broth, diced tomatoes, ketchup, Worcestershire sauce, and dried oregano. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 12-15 minutes or until the macaroni is tender.
5. Remove the pot from the heat and stir in the shredded cheddar cheese until melted and well combined.
6. Serve the beefy macaroni cheeseburger stew hot, garnished with chopped fresh parsley if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories per serving: 420 kcal
Note: Use a large, heavy-bottomed pot or Dutch oven to ensure even cooking and prevent sticking.
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