I love to put easy recipes like this on loop throughout the months because they are crowd-pleasers, everything’s included, and it goes from stove to plate. Best of all, it’s a one-pot meal. Everyone needs a ‘one and done’ deal in their weeknight dinner life and these one-pot beefy egg noodles fit the bill nicely.

There’s nothing easier than tossing everything together in one pot, opening the lid, and having dinner ready! Especially when the veggies, starch, and protein are all included. These easy beefy egg noodles pasta recipe is versatile, easy, and a perfect canvas for bright green vegetables of your choice. You can change up the veggies, make it new, and come back to it again and again.

You can toss it up with fresh broccoli florets, peas, asparagus or even small cut green beans. You can add a little cayenne or chili powder and do it up spicy too! If you’re big on greens, these easy green bean bowls are a good weeknight meal too!

I just love it because the noodles absorb all the juices from the spices and the flavors from the meat make it delicious. The noodles take on a most delicious new form and make for a satisfying beefy bite. I crave this more in the cold weather months, but I really do make it all year long, switching the vegetables around to what’s more in season. If you like meaty veggie dishes, you gotta try this simple ground turkey with fresh broccoli too!

Making Egg Noodles pasta recipe With Ground Beef

If you don’t have sweet mini peppers, regular colorful bell peppers work just as well. Start by adding all your diced veggies to a hot pan drizzled with a little olive oil. Stir and cook through on medium heat until softened and then add in minced garlic and stir to cook a few more minutes.

Add Ground Beef to Egg Noodles

Now add the ground beef to the pan breaking it up with a wooden spoon as you brown it evenly. Add in all your spices, some bay leaves, plus a little salt and pepper and stir everything to combine. Splash in about half the amount of beef stock (or about a cup to a cup and a half) plus a little red wine and bring everything to a simmer. Reduce heat to low and cover with a lid. Simmer on low for 30 to 40 minutes to let the flavors develop.

Now add in your egg noodles and stir them into the meat a little bit. Add in the rest of the beef stock and cover. Cook for about 10 to 15 minutes or until the noodles are soft but just barely cooked through.

You don’t need to completely submerge the noodles in stock, but there should be enough liquid to help the noodles cook through with the cover on. About another cup or cup and a half.

If they don’t completely cook through, then add a little more liquid as needed and continue to cook covered. They’ll eventually steam, soften, and drink up all the deliciousness happening in the pan.

add veggies and serve easy ground beef egg noodles pasta

Taste everything to adjust for seasonings, if needed, and then add a green veggie. As a last minute quickie, I like to just toss in a pack of frozen peas, but anything goes here.

You could steam a little broccoli on the side and stir it in too, or toss it up with asparagus. Lastly, garnish this ground beef egg noodle pasta recipe with a little fresh minced parsley, if available and a few more slices of the sweet mini peppers. They add a fresh little crunch!

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