My Pasta Beef Stew
Warm, hearty, and incredibly satisfying, My Pasta Beef Stew is the ultimate comfort food for cozy family dinners or chilly evenings. Featuring tender, slow-simmered beef chuck roast, vibrant vegetables, and perfectly cooked pasta in a rich tomato-based broth, this one-pot dish is a celebration of bold flavors and comforting ingredients. Enhanced with aromatic herbs like oregano and basil, and finished with pops of sweetness from frozen peas and a sprinkle of fresh parsley, this stew strikes the perfect balance of savory indulgence and wholesome nutrition. Ideal for meal prep or feeding a crowd, this recipe’s combination of pasta and stew makes it a filling, crowd-pleasing favorite. Ready in just over two hours, this easy-to-follow dish is sure to become a staple in your recipe collection! Perfect for searches like "cozy beef stew recipes" or "one-pot pasta recipes," it’s a must-try for anyone looking to elevate their comfort food game.
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Recipe Information
Ingredients
- 1 lb beef chuck roast
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 2 tbsp tomato paste
- 1 14 oz can diced tomatoes
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1.5 cups pasta (small shapes like ditalini or elbow)
- 1 cup frozen peas
- 2 tbsp fresh parsley
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped yellow onion, minced garlic, carrots (sliced into rounds), and celery (chopped into small pieces) for 5-7 minutes until softened.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the diced tomatoes, beef broth, dried oregano, dried basil, and bay leaf to the pot. Stir well to combine.
Return the seared beef to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is fork-tender.
Once the beef is tender, remove it from the pot and shred it into bite-sized pieces. Discard any large pieces of fat and return the shredded beef to the pot.
Add the pasta to the pot and cook uncovered for 8-10 minutes, or until the pasta is al dente.
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish the stew with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 727 mg | 15% | |
*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.
