Macaroni Beef Stew
Cozy up with a bowl of hearty Macaroni Beef Stew, a comforting one-pot recipe that combines tender beef, savory vegetables, and perfectly cooked macaroni for a soul-warming meal the whole family will love. This delicious stew starts with seared beef and a medley of aromatic ingredients like onion, garlic, carrots, and celery, simmered in a rich tomato-beef broth infused with thyme, rosemary, and paprika. The addition of macaroni pasta and sweet bursts of frozen peas creates a satisfying, texturally balanced dish that's perfect for chilly evenings. Ready in just under two hours, this easy-to-follow recipe is ideal for meal prepping or feeding a crowd, and it’s easily garnished with fresh parsley for a pop of color. Bursting with flavor and hearty goodness, this stew is sure to become a go-to comfort meal in your household!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup macaroni pasta
- 1 cup frozen peas
- 2 tablespoons parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper, then sear it in the hot oil until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Dice the onion, carrots, and celery, and mince the garlic.
In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and tomato paste. Cook for another 1-2 minutes until fragrant.
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes, stirring to combine.
Stir in the thyme, rosemary, paprika, salt, and black pepper. Bring the stew to a simmer.
Reduce the heat to low, cover, and let the stew simmer for 1 hour, stirring occasionally, until the beef is tender.
Add the macaroni pasta to the pot. Stir and cook for 10 minutes, or until the pasta is al dente.
Stir in the frozen peas and let the stew cook for an additional 2-3 minutes until the peas are warmed through.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 8607 mg | 374% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 32.6 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4415 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
