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Macaroni Beef Stew

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  • 30 min prep time
  • 2 hr 40 min total time
  • 10 ingredients
  • 4 servings
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A beautiful beef stew simmered in flavors of herbs, paprika and chili - a great meat and pasta stew dinner!

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.
  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
450
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
4g
20%
Cholesterol
115mg
38%
Sodium
810mg
34%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
12%
Sugars
5g
5%
Protein
43g
43%
% 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.
Comments + Recipe Twists

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