Beef Stew With Macaroni Recipes

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CHEESY BEEF & MACARONI CASSEROLE



Cheesy Beef & Macaroni Casserole image

This Cheesy Beef & Macaroni Casserole is an easy to put together and it boasts big flavor! We've made this recipe countless times and everyone in my family raves about it!

Provided by Holly Nilsson

Categories     Dinner

Time 1h

Number Of Ingredients 13

1 pound dry macaroni noodles (or similar)
1 pound lean ground beef
2 cloves garlic (minced)
1 cup diced onion
1 cup diced green pepper
1 can crushed tomatoes (28 oz)
½ cup tomato sauce
3-4 tablespoons tomato paste
½ teaspoon dry basil
salt & pepper to taste
3 cups shredded cheddar cheese (divided)
¼ cup freshly shredded parmesan cheese
3 tablespoons chopped fresh parsley (divided)

Steps:

  • Preheat oven to 375°F.
  • Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
  • Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
  • Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
  • Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!

Nutrition Facts : Calories 537 kcal, Carbohydrate 48 g, Protein 30 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 85 mg, Sodium 484 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BEEF STEW WITH PASTA



Beef Stew with Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings (5 quarts).

Number Of Ingredients 16

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

Steps:

  • 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., 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., 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 : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

BEEF AND MACARONI SOUP



Beef and Macaroni Soup image

This hearty soup is a family favorite.

Provided by Holly Nilsson

Categories     Beef     Main Course     Soup

Time 35m

Number Of Ingredients 10

1 pound lean ground beef
½ cup onion (diced)
6 cups beef broth
14 ounces diced tomatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
½ teaspoon oregano
½ teaspoon dried basil
1 ½ cups elbow macaroni (uncooked)
1 ½ cups frozen mixed vegetables

Steps:

  • In a large soup pot brown beef and onion until no pink remains. Drain any fat.
  • Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
  • Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
  • Serve with shredded cheese if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 359 kcal, Carbohydrate 38 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 661 mg, Fiber 4 g, Sugar 4 g

BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

MACARONI BEEF STEW



Macaroni Beef Stew image

A beautiful beef stew simmered in flavors of herbs, paprika and chili - a great meat and pasta stew dinner!

Provided by Pillsbury Kitchens

Categories     Entree

Time 2h40m

Yield 4

Number Of Ingredients 10

2 tablespoons oil
1 1/2 lb. beef stew meat, cut into 1-inch cubes
1 cup sliced celery
1/2 cup sliced onion
1 (14.5-oz.) can whole tomatoes, undrained, cut up
2 1/2 cups water
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
4 1/2 oz. (1 cup) uncooked elbow macaroni

Steps:

  • Heat oil in Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned.
  • Add all remaining ingredients except macaroni; mix well. Cover; simmer 2 hours or until beef is tender.
  • Stir in macaroni; cook, uncovered, over medium heat for 8 to 10 minutes or until macaroni is tender, stirring occasionally.

Nutrition Facts : Calories 450, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 1/2 Cups, Sodium 810 mg, Sugar 5 g

CORSICAN BEEF STEW WITH MACARONI



Corsican Beef Stew With Macaroni image

Make and share this Corsican Beef Stew With Macaroni recipe from Food.com.

Provided by bdm59

Categories     Stew

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 ounce dried mushroom (I use fresh)
6 garlic cloves
2 lbs stewing beef, 2-inch cubes
4 ounces bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1 1/4 cups dry white wine
2 tablespoons passata (tomato sauce)
1 pinch ground cinnamon
1 sprig rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated parmesan cheese
salt & ground black pepper

Steps:

  • Cook bacon in pan and put aside. Brown beef and then transfer to plate. Add sliced onions to pan & cook until browned, add garlic and beef to onions.
  • Stir in the white wine, passata, cinnamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 minute stirring often. Add enough water to cover along with mushroom broth or liquid if available. Bring to boil, cover and simmer very gently for 3 hours until meat is very tender. Add mushrooms during cooking.
  • Cook macaroni. Serve macaroni with meat and gravy and cheese.

Nutrition Facts : Calories 1170.1, Fat 72.2, SaturatedFat 26.4, Cholesterol 185.9, Sodium 658.5, Carbohydrate 55.1, Fiber 3.5, Sugar 6.1, Protein 59.6

MACARONI BEEF STEW



Macaroni Beef Stew image

This recipe comes from Pillsbury Anytime Pasta & Pizza. A 1986 version of those supermarket booklets. The macaroni adds a nice change from the usual potatoes.

Provided by PaulaG

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 -2 tablespoon oil
1 teaspoon paprika
1/2-1 teaspoon chili powder
2 1/2 cups water
1 (16 ounce) can dice cut tomatoes
1 cup celery, sliced
1 medium onion, sliced thin
1 cup uncooked elbow macaroni
salt
pepper

Steps:

  • In a Dutch oven, brown the meat in oil.
  • Add the remaining ingredients except macaroni; mix well.
  • Cover and simmer for 2 hours or until meat is tender.
  • Add the macaroni, cook uncovered over medium heat for 8 to 10 minutes or until the macaroni is tender, stirring occasionally.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 753, Fat 48, SaturatedFat 18, Cholesterol 177.1, Sodium 143.4, Carbohydrate 28.1, Fiber 3.3, Sugar 5.2, Protein 50.2

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

EASY BEEF STEW WITH NOODLES



Easy Beef Stew with Noodles image

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

Steps:

  • In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
  • Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Nutrition Facts : Calories 731 g, Fat 34 g, Fiber 4 g, Protein 56 g

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