Beef Stew With Macaroni Recipes

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.

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.

Steps:

• Soak the dried mushrooms in warm water for 30 minutes. Drain, set mushrooms aside and reserve the liquid. Cut 3 of the garlic cloves into thin strips and insert into the beef by making small slits with a sharp knife. Push the bacon strips into the beef with the garlic, Season the meat with salt and pepper. Heat the oil in a heave pan and brown beef, in batches on all sides. Transfer to a plate. Add the sliced onion to the pan and cook until lightly browned. Crush the remaining garlic, add to the onion with the meat. Stir in the white wine, passata, mushrooms, cinnamon, rosemary and bay leaf. Season with salt and pepper. Cook gently for 30 minutes, stirring often. Strain the mushroom liquid and add to stew with enough water to cover. Bring to the boil, cover and simmer gently for 3 hours, until meat is very tender. Cook the macaroni in a large pan of boiling salted water for 10 minutes, or until al dente. lift pieces of meat out of the gravy and transfer to a warm serving platter. Drain the pasta and layer in serving bowl with the grave and cheese. Serve with meat.

Steps:

• Saute meat in large Dutch oven and sprinkle with flour and brown. Stir in seasonings and tomato juice. Cover and simmer on medium heat for 1 hour, stirring occasionally.
• Stir in onions, carrots and turnips and simmer another 30 minutes. Add pasta and cook another 20 minutes for bows and shells and only 5 minutes for macaroni. Stirring occasionally. Add frozen peas and cook 10 minutes more.
• Check seasonings and adjust.

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.

Steps:

• Brown beef and then transfer to plate. Add sliced onions to pan and cook until browned, add garlic and beef to onions.
• Stir in the passata, cinamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 minutes stirring often. Add enough water to cover along with broth. Bring to boil, cover and simmer gently for 3 hours until meat is very tender.
• Cook macaroni. Serve with meat and sauce.

Steps:

• Brown hamburger with onion and celery.
• Drain.
• Cook pasta in dutch oven while browning hamburger.
• Add green beans and corn during last 3-5 minutes.
• Drain.
• Return pasta to dutch oven and add hamburger mixture.
• Add salt, pepper, chili powder, sugar and water.
• Heat through.
• Serve with shredded cheddar cheese (optional) and crusty french bread.