Beef stew with pasta is that one pot meal we all love. A long slow cook that fills the house with the scent of homemade goodness. Grab a bowl of stew, some crusty bread on the side and enjoy. We like to use elbow macaroni for this recipe instead of potatoes. It seems to give it a different texture.
Beef Stew with Pasta
A luscious stew with tender chunks of beef and elbow macaroni.
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.
Use a claybaker
Using a clay baker to bake this dish is ideal. Simply soak the clay baker for 20 – 30 minutes in cold water. When ready, remove from the water, drain the baker and dry it with a towel. Build the stew in the clay baker, place it in the oven and bring up to temperature with the oven. This technique of cooking seals in moisture and flavour, resulting in a delicious meal every time.
More beef and pork recipes
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