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A serving of beef stew on a black plate
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Beef Stew with Pasta

A luscious stew with tender chunks of beef and elbow macaroni.
Course Main Course
Cuisine European, French, Irish
Keyword beef, carrot, mushroom, pasta
Prep Time 30 minutes
Cook Time 2 hours
Rest 5 minutes
Total Time 2 hours 30 minutes
Servings 6 servings
Calories 262kcal

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.