Macaroni beef stew is the kind of dinner that shows up on a Tuesday night and feels like a Sunday supper. Chunks of beef simmer until they give way under a spoon, tomatoes and beef broth reduce into something glossy and deep, and elbow macaroni soaks up all of it right in the same pot.
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This is a budget cut of beef doing its best work. Chuck roast or stew meat is cheap, forgiving, and packed with collagen that melts into the broth after 35 minutes of gentle bubbling. The pasta goes in raw near the end, so the starch thickens the stew without a single sprinkle of flour or cornstarch.
One pot, one wooden spoon, and about 50 minutes from fridge to table. Serve it with buttered bread because you will want to mop the bowl, and expect the leftovers to taste even better the next day.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) beef chuck, cut into 1-inch cubes
Chuck is the ideal choice because the marbling keeps it tender through a long simmer. If chuck is sold out, boneless short rib or bottom round work, but add 10 minutes of cooking time for round.
2 tbsp (30ml) olive oil
Any neutral high-heat oil like avocado or canola is a fine swap. Buy olive oil in dark glass bottles so it does not turn rancid on the shelf.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the deepest sweetness here; white onion is sharper and sweet onion is milder. Store onions in a cool dark spot, never in the fridge, so they stay firm.
3 garlic cloves, minced (about 1 tbsp)
Fresh garlic beats jarred every time in a stew, but 1 tsp garlic powder works in a pinch. Look for firm, tight heads with no green sprouts poking out.
3 tbsp (48g) tomato paste
Tomato paste is the flavor backbone of this stew, so do not skip the step of frying it. Tube paste keeps longer than canned and lets you use just what you need.
1 can (28 oz / 794g) crushed tomatoes
Crushed tomatoes give body without chunks; diced tomatoes work but stay more rustic. San Marzano-style cans are sweeter and less acidic if you are sensitive.
4 cups (960ml) low-sodium beef broth
Low-sodium lets you control the salt at the end. Chicken broth or a broth made from Better Than Bouillon both substitute well; use 4 tsp paste plus 4 cups water.
2 tsp dried oregano
Oregano is the Mediterranean note that makes this stew taste finished. Crush it between your palms before adding to wake up the oils; Italian seasoning is a fine swap.
1 tsp smoked paprika
Smoked paprika adds a subtle campfire depth; sweet paprika works but is flatter. Buy paprika in small amounts since it loses punch after about a year.
1 1/2 cups (150g) dry elbow macaroni
Elbows hold sauce in their curves, but shells, ditalini, or small penne all work. Do not pre-cook the pasta, it cooks right in the broth and thickens the stew.
1 tsp kosher salt, plus more to taste
Kosher salt is less salty by volume than table salt, so use half the amount if substituting fine table salt. Season in layers, not all at the end.
1/2 tsp black pepper, plus more to taste
Fresh-cracked pepper tastes brighter than pre-ground. A pepper grinder is one of the cheapest upgrades you can make to your kitchen.
Tips & Tricks
- Brown the beef in batches and do not crowd the pot: if the cubes touch, they steam instead of sear, and you lose the fond that makes the broth taste rich.
- Stir the pasta every few minutes once it goes in, because elbow macaroni sinks and sticks to the bottom of a Dutch oven faster than you would expect.
- Salt at the end, not the beginning, since the broth reduces by roughly a third and concentrates whatever salt you added early.
- If the stew looks thin at the end, simmer uncovered for 3 to 4 minutes; if it looks thick, splash in 1/2 cup of broth or water.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, about 375F (190C), and sear the beef in two batches for 4 to 5 minutes per batch until deeply golden brown on all sides. Transfer the beef to a plate; it will not be cooked through yet, and that is exactly right.
2. Soften the aromatics
Lower the heat to medium, about 325F (165C), add the onion and cook for 5 minutes until translucent and soft, then stir in the garlic for 30 seconds until fragrant. Scrape up the browned bits as the onion releases moisture.
3. Bloom the tomato paste
Push the onions aside, add the tomato paste to the hot spot of the pan, and fry it for 60 seconds until it darkens to brick red and smells sweet rather than sharp. This one minute is the difference between a good stew and a flat one.
4. Build the broth
Stir in the crushed tomatoes, beef broth, oregano, smoked paprika, salt, and pepper, then return the beef and any juices from the plate. Bring to a gentle boil, about 210F (99C), then reduce to a low simmer.
5. Simmer the beef
Cover and simmer on low for 25 minutes, stirring once or twice, until the beef is fork-tender and shreds with light pressure. If it still resists a fork, give it 5 more minutes.
6. Cook the macaroni
Stir in the dry elbow macaroni, raise the heat to a strong simmer, about 205F (96C), and cook uncovered for 10 to 12 minutes, stirring every 2 minutes, until the pasta is al dente and the broth has thickened enough to coat a spoon.
7. Finish and rest
Taste and adjust salt and pepper, stir in the red wine vinegar if using, and pull out the parmesan rind if you added one. Take the pot off the heat and rest for 5 minutes; the stew should look glossy and bubbling at the edges.
8. Serve
Ladle into deep bowls, top with chopped parsley and grated parmesan if you like, and serve with crusty bread for dipping. The stew thickens as it sits, so loosen leftovers with a splash of broth.
Delicious Variations
Spicy Tex-Mex
Add 1 diced jalapeno with the onion and swap the oregano for 2 tsp chili powder plus 1 tsp cumin, then finish with lime juice and crushed tortilla chips.
Creamy Mushroom
Add 8 oz sliced cremini mushrooms with the onion and stir in 1/2 cup heavy cream at the very end for a stroganoff-style stew.
Italian Sunday
Use Italian sausage in place of half the beef, add 1 tsp fennel seed and a parmesan rind, and finish with torn basil.
How to Store Macaroni Beef Stew
Refrigerator
Cool within 1 hour, then store in an airtight container for up to 4 days. The pasta will absorb liquid, so stir in 1/4 cup broth when reheating.
Freezer
Freeze in portioned containers for up to 3 months. For best texture, freeze the stew base before adding pasta, then cook fresh macaroni when you reheat.
Reheating
Reheat on the stovetop over medium-low heat, about 300F (150C), for 6 to 8 minutes, stirring occasionally, until it bubbles at the edges and reaches 165F (74C) internally. Microwave in 1-minute bursts with a splash of broth.
Frequently Asked Questions
Q: Can I use ground beef instead of stew meat?
Yes, ground beef works and cuts the cook time to about 25 minutes total. Brown 2 lb of 85/15 ground beef in the first step, drain excess fat, and skip the 25-minute simmer, going straight to adding the broth and pasta.
Q: Do I cook the macaroni before adding it to the stew?
No, the dry macaroni cooks directly in the simmering broth, which is what thickens the stew. Adding pre-cooked pasta gives you watery stew and mushy noodles, so always add it raw.
Q: Why is my beef stew tough?
The beef is undercooked, not overcooked, so keep simmering. Chuck needs 25 to 35 minutes of gentle heat to break down collagen; if it still resists a fork, add 5 minutes at a time until it shreds easily.
Q: Can I make macaroni beef stew in a slow cooker?
Yes, cook everything except the pasta on low for 6 hours or high for 3 hours, then stir in the dry macaroni for the last 25 to 30 minutes on high. Do not add the pasta earlier or it turns to paste.
Q: How do I keep the pasta from getting mushy in leftovers?
Cook the pasta just to al dente and store the stew with its liquid, then reheat gently with extra broth. For the best texture, cook fresh macaroni separately and add it to reheated stew.
Grab your Dutch oven, a pound of chuck, and that box of elbows in the pantry, and you are 50 minutes away from the coziest one-pot dinner of the week. Make it tonight, then tell me in the comments whether you went classic or spicy Tex-Mex.
Macaroni Beef Stew
Macaroni Beef Stew is a hearty one-pot dinner of tender beef, rich tomato broth, and elbow pasta that feeds a family with just one pan to wash.
🧂 Ingredients
- 2 lb (900g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced (about 1 tbsp)
- 3 tbsp (48g) tomato paste
- 1 can (28 oz / 794g) crushed tomatoes
- 4 cups (960ml) low-sodium beef broth
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 1/2 cups (150g) dry elbow macaroni
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
📋 Instructions
- 1Brown the beef — Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, about 375F (190C), and sear the beef in two batches for 4 to 5 minutes per batch until deeply golden brown on all sides. Transfer the beef to a plate; it will not be cooked through yet, and that is exactly right.
- 2Soften the aromatics — Lower the heat to medium, about 325F (165C), add the onion and cook for 5 minutes until translucent and soft, then stir in the garlic for 30 seconds until fragrant. Scrape up the browned bits as the onion releases moisture.
- 3Bloom the tomato paste — Push the onions aside, add the tomato paste to the hot spot of the pan, and fry it for 60 seconds until it darkens to brick red and smells sweet rather than sharp. This one minute is the difference between a good stew and a flat one.
- 4Build the broth — Stir in the crushed tomatoes, beef broth, oregano, smoked paprika, salt, and pepper, then return the beef and any juices from the plate. Bring to a gentle boil, about 210F (99C), then reduce to a low simmer.
- 5Simmer the beef — Cover and simmer on low for 25 minutes, stirring once or twice, until the beef is fork-tender and shreds with light pressure. If it still resists a fork, give it 5 more minutes.
- 6Cook the macaroni — Stir in the dry elbow macaroni, raise the heat to a strong simmer, about 205F (96C), and cook uncovered for 10 to 12 minutes, stirring every 2 minutes, until the pasta is al dente and the broth has thickened enough to coat a spoon.
- 7Finish and rest — Taste and adjust salt and pepper, stir in the red wine vinegar if using, and pull out the parmesan rind if you added one. Take the pot off the heat and rest for 5 minutes; the stew should look glossy and bubbling at the edges.
- 8Serve — Ladle into deep bowls, top with chopped parsley and grated parmesan if you like, and serve with crusty bread for dipping. The stew thickens as it sits, so loosen leftovers with a splash of broth.
