Italian Beef Stew
Submitted by lisalou
Set your slow cooker in the morning and come home to fork-tender beef in tomato broth with carrots and onions. Pasta cooks right in the stew during the last 30 minutes for easy one-pot comfort.
YIELD
6 servingsPREP
20 minCOOK
9 hrsREADY
10 hrsSlow cooker magic at its finest. Brown the beef, dump everything in, and walk away for 7 to 9 hours.
The beef becomes so tender it shreds with a fork, while carrots and onion rings melt into the Italian-seasoned tomato broth. That long, slow simmer is what builds the deep, savory flavor.
The best part? Elbow macaroni cooks directly in the stew at the end, soaking up all that beefy richness. No extra pot to wash, and the pasta gets way more flavor than if you cooked it separately.
Kitchen Tips
- Brown the beef first for deeper flavor, even though it’s tempting to skip this step.
- Don’t lift the lid during cooking or you’ll add 15-20 minutes to the cook time.
- Use any short pasta shape you have on hand: rotini, penne, or shells all work great.
Ingredients
Directions
Brown meat in slow cooker on top of range or skillet on medium heat.
Transfer pot to base or meat to slow cooker.
Add remaining ingredients except pasta to cooking pot.
Stir to combine.
Cover and cook at low in others for 7 to 9 hours OR at high for 3 to 4 hours.
Increase heat to high.
Add pasta and stir to blend.
Cover and continue cooking for 30 minutes until pasta is done.
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