Beef Stew with Pasta
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
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
Reviews
I really liked this!! The only change I made: i seasoned my beef befoe searing in a hot pan. Garlic, onion powder, montreal steak seasoning....really any type of season you. Also, I added a packet of au jus mix to the top of the roast when i put it in the crock pot. oh...and i cooked it in a crock pot.
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.