This recipe is liked by 0 person(s). |
Beef macaroni stew
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 pound | extra lean ground beef or ground turkey |
1½ cups | onions |
2 cloves | garlic, minced |
1 (14.5 oz) can | reduced-sodium beef broth |
1 (26.46) ounce can chopped tomatoes 1 (26 oz) jar pasta sauce, such as Classico Tomato Basil, Prego or Ragu's Original pasta sauce or your favorite | |
2 cups | zucchini |
1 cup | red bell pepper, chopped |
1½ tablespoons | Worcestershire sauce |
1½ teaspoons | steak seasoning or Lawry's seasoning salt |
3 cups | cooked whole grain elbow macaroni, (1½ cups uncooked) or penne pasta |
2 cups | fresh spinach, packed |
Black pepper, to taste |
Instructions
1. In a large nonstick pan or soup pot, brown ground beef, onions and garlic until ground beef is no longer pink.
2. To make in the Crockpot: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Cover and cook in the Crockpot 6 hours on low heat or 3 hours on high heat.
3. Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.
4, To make on the stove top: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Bring to a boil. Turn down to a simmer, cover and simmer for 35 minutes. Stir in cooked pasta and spinach. Cover and heat for 5 minutes.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe