This beef stew has all the right stuff.
So, I’m going to start out by saying this is a truly delicious beef stew. Tender chunks of beef slowly cooked with carrots, onions, mushrooms in a base of beef broth and stewed tomatoes. It’s a relatively easy stew to prep. and once you’ve done that, simply put it in the oven when you’re ready to cook it off. When it does get placed in the oven, in about half an hour I can guarantee the aroma is going to be making everyone hungry.
What makes this stew so delicious?
We generally just use stewing beef for this recipe. To build flavour you’ve got to sear the meat. This builds an incredible amount of savoury flavour. When the seared chunks of meat are combined with the stewed tomatoes it’s a perfect match The acid from the tomatoes helps break down the connective tissue in the meat resulting in a supreme tenderness.
The elbow macaroni does a lot of heavy lifting in this stew. Not only by absorbing the excess liquid from the stewed tomatoes, but each and every piece absorbing flavour. Where potatoes can get somewhat mushy and fall apart over a longer bake the macaroni retains its shape and consistency.
What you need to make beef stew with elbow macaroni
- 1 pound of stewing beef (trimmed and cut into ½ to ¾ cubes
- vegetable oil
- 4 cloves of garlic
- 1 28oz can of stewed tomatoes
- 2 cups of beef broth
- balsamic vinegar
- bay leaves
- pepper
- 4 large carrots
- 2 cups of mushrooms
- 2 cups of cooking onions
- ½ cup of elbow macaroni or fusilli
Preparation
Just like any recipe, prep is key. Gather your food stuffs and get chopping. The mushrooms are nice in stew if they are left a bit larger. Cutting the mushrooms in quarters works really well. Onions on the other hand should be smaller but chunky. The carrots are a nice size if sliced in half inch rounds.
Sear the stewing beef
If you’ve purchased pre-cut stewing beef the pieces might be a bit large. I try to keep the pieces around ¾” for this recipe. So trim them if necessary. Stainless steel or cast iron pans are the best for searing. Simply heat the oil and add the meat without crowding the pan. Try to avoid fussing with the meat. You want it caramelized on all sides but not fully cooked. When that’s done, transfer it to a large dutch oven, casserole dish or clay baker.
The stove work is just about done
In the same pan you seared the meat, sauté the the garlic and oregano until the garlic is just softened. Add the stewed tomatoes, beef broth and balsamic vinegar. Bring the mixture to a boil scraping up any brown bits from the pan. Remove from heat and pour the mixture over the meat, combine and add the bay leaves.
Triple baked
Cover your beef stew and bake at 350℉ for 1 hour.
Remove from the oven. At this point stir in the carrots, mushrooms and onions. Bake for another 40 minutes.
Remove from the oven again and stir in the pasta. Bake for an additional 20 minutes or until the pasta is cooked.
Serve
Now it’s time to remove the beef stew from the oven. Prepare yourself for the plume of steam as you lift off the lid. It will bask your kitchen in the savoury aromas of one of the best stews you’ve ever had.
Beef Stew with Pasta
Ingredients
- 1 lb stewing beef trimmed and cut into ½-¾ cubes
- 1 tbsp vegetable oil
- 4 cloves garlic minced
- 1 28 oz can stewed tomatoes
- 2 cups beef broth
- ½ tbsp balsamic vinegar
- 2 bay leaves
- ¼ tsp pepper
- 4 large carrots sliced into ½" rounds
- 2 cups mushrooms quartered
- 2 cups cooking onion chopped/chunked
- ½ cup small pasta (elbow macaroni or fusilli)
Instructions
- In a large skillet heat oil and sear meat until browned all over.
- Transfer to a large dutch oven, casserole dish or clay baker
- Sauté garlic and oregano until the garlic is softened.
- Pour in tomatoes, beef broth and vinegar. Bring to a boil, stirring and scraping any browned bits.
- Pour over the meat, taste and adjust the seasoning needed.
- Cover and bake @ 350 ℉ for 1 hour.
- Remove from heat, stir in carrots, mushrooms and onions. Bake for an additional 40 minutes @ 350 ℉. At that point, stir in the pasta and bake for an additional 20 minutes.
- Remove from heat, uncover and let stand for 5 minutes before serving.
Do you have any leftovers?
If there are any leftovers, this beef stew freezes very well. Put it in an airtight container with about a ½ inch airspace. Freeze for up to 3 months. It will also keep in the refrigerator for 3-4 days.
