Carpenter & Cowboy Stew

Kickin' Goulash Ingredients

• 1 tablespoon olive oil (optional)

• 1 onion, diced (white or yellow)

• 1 green bell pepper, diced (any color works)

• 1 poblano pepper, diced

• 1 jalapeño pepper, diced (optional)

• 1 lb ground beef (or turkey)

• 3 cloves garlic, minced

• 1 can (15 oz) tomato sauce

• 1 can (15 oz) petite diced tomatoes

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1–2 teaspoons smoked paprika (the carpenter’s “woodshop” flavor)

• 1 teaspoon seasoned salt

• 1 teaspoon Italian seasoning

• 2 bay leaves

• 1 teaspoon crushed red pepper flakes (optional, for extra heat)

• 2 cups dry macaroni noodles (or any small pasta)

• 1 cup shredded cheddar cheese OR pepper jack cheese (or a mix)

Instructions

1. Sauté the Veggies:
   Heat olive oil in a large pot over medium heat. Add onion, bell pepper, poblano, and optional jalapeño. Cook until softened.

2. Brown the Beef:
   Add ground beef, cooking until browned. Drain excess fat if needed.

3. Add Garlic:
   Stir in the minced garlic and cook until fragrant (about 30 seconds).

4. Build the Base:
   Add tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, seasoned salt, Italian seasoning, red pepper flakes (if using), and bay leaves. Stir well.

5. Add Pasta:
   Stir in the dry macaroni. Cover and simmer for about 15 minutes, or until the pasta is tender.

6. Finish with Cheese:
   Remove bay leaves. Stir in cheddar or pepper jack cheese until melted and creamy.

7. Serve:
   Taste and adjust seasoning or heat level as desired.

Tips & Variations

• Make it smokier: add an extra ½ teaspoon smoked paprika or a spoonful of chipotle in adobo.
• Make it creamier: stir in 1 cup sour cream at the end.
• Make it soupier: add an extra cup of beef broth.
• Add veggies: corn, peas, carrots, green beans, or spinach all work great.
• Make it leaner: swap beef for ground turkey.