🏷️ Category: lunch
⭐ Difficulty: Hard
⏱️ Time: 150 min
📝 Introduction
Warm up your autumn gatherings with this rich and satisfying beef and vegetable stew that's perfect for feeding a crowd. Made with tender beef short ribs simmered to perfection with potatoes, carrots, celery, corn, beans, and elbow macaroni in a savory tomato broth, this dairy-free recipe serves 8 people for just $3.45 per serving. Each hearty bowl packs 566 calories with 45g of protein, making it a nutritious main course that 130 home cooks have already fallen in love with. The slow-simmered flavors develop beautifully over 1.5-2 hours, creating a comforting dish that's worth the wait.
🥘 Ingredients
• beef short ribs3 lbs
• elbow macaroni0.5 cup
• water 4 qts16 cups
• canned tomatoes28 oz
• potatoes1 cup
• on carrots1 cup
• celery1 cup
• onion1.5 cups
• kernal corn15 oz
• butter beans15 oz
• eyed peas15 oz
• bay leaves2
• garlic powder1 Tbsp
• celery salt1 tsp
• worcestershire sauce1 Tbsp
• salt1 Tbsp
• ground pepper1 Tbsp
• seasoning1 Tbsp
• beef bouillon cubes2
• parsley2 Tbsp
👨🍳 Cooking Steps
1
To get started, bring 4 quarts of water to a boil in a large pot.
2
While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
3
Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
4
Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
5
Heat on high, stirring occasionally until the stew mixture comes to a boil.
6
Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally.
