Beef Stew Noodle Mac

• Part One:
• 1 1/2 lbs Lean Ground Beef
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1 tbsp onion powder
• 1 tbsp garlic power
• Part Two:
• 4 cups of beef broth (or 4 cups water with 2 beef bouillon cubes)
• 1 can (28oz) Italian herb diced tomatoes
• 1/2 cup sugar
• 1 tsp Browning and Seasoning Sauce (for soups/stews)
• 1 tbsp Chili Powder
• 1 Cardamon pod (seeds only)
• 3 bay leaves
• 1 tsp dried oregano
• 1/2 lb of halved baby carrots
• 12 oz of spiral noodles (or any thick noodle)
• Part Three
• 1 1/2 cup water OR 1 cup water with 1/2 cup red table wine
• 1 packet Dried Onion Soup Mix
• 1 can (12oz) whole kernel corn (drained)

1. Brown Lean Ground beef in 5 liter or greater stock pot with ingredients in Part One on medium high heat (aprox. 5-8 min) Drain grease and fat from pot and return to stove reducing head to medium.
2. Immediately add all ingredients listed in Part Two and bring to a boil. Upon reaching a slow boil, cover pot and reduce to simmer. Simmer for 45 minutes or until noodles have expanded and carrots are soft. The mixture will be somewhat watery and not thick.
3. After first simmering add ingredients listed in part three and stir well. Turn heat up to medium-low until a slow boil commences. Place back to simmer and cover for another 15-20 minutes stirring mixture every 5 minutes. Sauce should be thickened and be a thick consistency with less sauce than stew.
4. Serve immediately in a bowl with a buttermilk biscuit or yeast roll.

ground beef, salt, ground black pepper, onion, garlic, beef broth, tomatoes, sugar, seasoning sauce, chili powder, cardamon, bay leaves, oregano, carrots, noodles, three, water, onion soup mix, kernel corn

Taken from www.epicurious.com/recipes/member/views/beef-stew-noodle-mac-52551071 (may not work)