Beef Stew

Beef Stew

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  • Prep Time


  • Total Time


  • Servings



  • cups Acine de Pepe, Ditalini or other small pasta shape, uncooked

  • 2

    Tbs vegetable oil

  • 1

    lb lean beef stew meat, cut into 1-inch chunks

  • ¾

    cup chopped onion

  • 9

    cups hot water

  • 3

    Tbs beef-flavor instant bouillon

  • 1

    large bay leaf

  • 1

    tsp basil leaves

  • tsp pepper

  • cups sliced carrots

  • cups sliced celery

  • 1

    14.5-oz. can stewed tomatoes


In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.


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