Beef Stew

February 12 00:00 2003 Print This Article
Beef Stew

8 to 10 Servings


  • 1-1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
  • 2 tbsp. vegetable oil
  • 1 pound lean beef stew meat, cut into 1-inch chunks
  • 3/4 cup chopped onion
  • 9 cups hot water
  • 3 tbsp. beef-flavor instant bouillon
  • 1 large bay leaf
  • 1 tsp. basil leaves
  • 1/8 tsp. pepper
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups sliced celery
  • 1 (14.5-oz.) can stewed tomatoes


  1. 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.

    Nutritional Information Per Serving:
    264 calories
    16.9 g protein
    8.2 g fat
    30.5 g carbohydrate
    38.5 mg cholesterol
    598 mg sodium

Source: National Pasta Association

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