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Macaroni Beef Stew

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  • Prep 30 min
  • Total 2 hr 40 min
  • Ingredients 10
  • Servings 4
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A beautiful beef stew simmered in flavors of herbs, paprika and chili - a great meat and pasta stew dinner!
Updated Jul 2, 2010
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Ingredients

  • 2 tablespoons oil
  • 1 1/2 lb. beef stew meat, cut into 1-inch cubes
  • 1 cup sliced celery
  • 1/2 cup sliced onion
  • 1 (14.5-oz.) can whole tomatoes, undrained, cut up
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 4 1/2 oz. (1 cup) uncooked elbow macaroni

Steps

  • 1
    Heat oil in Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned.
  • 2
    Add all remaining ingredients except macaroni; mix well. Cover; simmer 2 hours or until beef is tender.
  • 3
    Stir in macaroni; cook, uncovered, over medium heat for 8 to 10 minutes or until macaroni is tender, stirring occasionally.

Tips from the Pillsbury Kitchens

  • tip 1
    Made with chunks of beef instead of ground meat, this stew has a hearty, stick-to-your-ribs texture. You can make it ahead of time (minus the noodles, which may become gummy from sitting in the liquid); the flavors will mingle and become even better refrigerated overnight. At serving time, stir in the cooked noodles and reheat.

Nutrition Information

450 Calories, 17g Total Fat, 43g Protein, 31g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
450
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
4g
20%
Cholesterol
115mg
38%
Sodium
810mg
34%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
12%
Sugars
5g
Protein
43g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
35%
35%
Exchanges:
2 Starch; 2 Other Carbohydrate; 5 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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