Ingredients Jump to Instructions ↓

  1. 1 lb beef stew meat, cubed (round steak works just as well)

  2. 1 tbsp ea of dried basil and dried oregano

  3. 4 medium potatoes, unpeeled, cut in quarters, then sliced

  4. 1 medium onion, chopped

  5. 3 cloves garlic, minced

  6. 2 tbsp olive oil

  7. 4 carrots, peeled and sliced

  8. 1 15 oz can diced tomatoes

  9. 1 15 oz can chicken broth

  10. 1 15 oz can beef broth (or vegetable broth) water salt & pepper to taste

  11. 1 cup miniature soup pasta shells, any shape

  12. 1 10 oz bag frozen mixed vegetables

Instructions Jump to Ingredients ↑

  1. In a dutch oven, over medium high heat, cook onions and garlic in olive oil until tender, about 3 minutes. Add stew meat and brown on all sides. Toss in basil, oregano, potatoes, and carrots; stir to coat. Add canned tomatoes, broths and enough water to completely cover ingredients in pot. Add salt and pepper to taste.

  2. Reduce heat to medium low and cook, uncovered, for 1 1/2 - 2 hours, or until meat and carrots are tender.

  3. Increase heat to medium, add pasta and frozen vegetables; cook for ten minutes more, or until pasta and vegetables are tender. Serve with freshly grated parmasan cheese and garlic bread. Note: For soupier stew, add more water while stew is cooking (pictured). To freeze leftovers, put stew in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. About the Author: Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of Magazine at from which she operates several free newsletters, including her favorite, In The Kitchen. To subscribe send any email message to Reviewed By: Tracy Hamilton Amanda, thank you so much for this recipe. It was excellent. Between my son and I, we almost ate the whole thing. My husband and youngest son was wondering where was theirs...oops. At any rate, I did do a little extra. When I use beef stew meat, it never comes out tender. So instead, I used pot roast 7 blade meat, oh so tender. I seasoned it with kosher salt, cumin, and a tiny bit of cayenne pepper. Let it sit,in the fridge of course, for 15 minutes and followed your directions for cooking. My oldest doesn't like pasta so I had to omit that. It's the next day now, and my oldest and I will fight for the little bit that's left. Blackmail never hurts. He wants a new playstation game. I got him. p.s a little cilantro gives it something special too.


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