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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
  • Total Time
    Prep: 25 min. Cook: 2-1/4 hours
  • Makes
    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

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.
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.

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