Beef Stew with Pasta

Name: Beef Stew with Pasta
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 12 servings (5 quarts).
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 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

TOTAL TIME: Prep: 25 min. Cook: 2-1/4 hours YIELD: 12 servings (5 quarts).

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. The result was a fun, fill-you-up dinner. —Kristen Heigl, Staten Island, New York

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 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

1. In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half 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 longer. 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 pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Nutrition Facts

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