Beef Stew with Pasta Recipe

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Beef Stew with Pasta Recipe
Beef Stew with Pasta Recipe photo by Taste of Home
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Beef Stew with Pasta Recipe

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I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. That night, we had a fun, fill-you-up dinner. —Kristen Heigl, Staten Island, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 2-1/4 hours

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds beef stew meat
  • 4 medium carrots, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (12 ounces) tomato paste
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) chicken broth
  • 2 tablespoons minced fresh parsley, optional
  • 2 pounds potatoes (about 4 medium), peeled and cubed
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 cups uncooked ditalini or other small pasta
  • 2 cups chopped fresh spinach

Directions

In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half of the beef. Remove from pan. Repeat with additional oil and remaining beef.
In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
Stir in potatoes, beans and cheese; bring to a boil. Stir in ditalini. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted. Yield: 12 servings (5 quarts).
Originally published as Beef Stew with Pasta in Simple & Delicious October/November 2016

Nutritional Facts

1-2/3 cups: 342 calories, 10g fat (3g saturated fat), 52mg cholesterol, 999mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 23g protein.

  • 3 tablespoons olive oil, divided
  • 2 pounds beef stew meat
  • 4 medium carrots, cut into 1-inch pieces
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (12 ounces) tomato paste
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) chicken broth
  • 2 tablespoons minced fresh parsley, optional
  • 2 pounds potatoes (about 4 medium), peeled and cubed
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 cups uncooked ditalini or other small pasta
  • 2 cups chopped fresh spinach
  1. In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half of the beef. Remove from pan. Repeat with additional oil and remaining beef.
  2. In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
  3. Stir in potatoes, beans and cheese; bring to a boil. Stir in ditalini. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted. Yield: 12 servings (5 quarts).
Originally published as Beef Stew with Pasta in Simple & Delicious October/November 2016

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Reviews forBeef Stew with Pasta

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DianeC23 User ID: 141506 261173
Reviewed Feb. 12, 2017

"This recipe was tasty, but I couldn't call it stew -- it was more like goulash with beef. The 1 1/2 cups of pasta made it very thick so there was very little "broth" left at all, even when I cut back on the potatoes and increased the liquids. While this recipe was good, it won't be a "go-to" stew recipe."

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