What cut of beef works best?

Stew meat cut into cubes is ideal as it becomes tender when simmered slowly in the broth.

Can I use other types of pasta?

Small pasta shapes like ditalini or elbow macaroni hold up well during simmering and blend nicely with the stew.

Oregano, basil, smoked paprika, and bay leaf add layers of aromatic warmth, balancing the beef and tomato richness.

Simmering uncovered after adding the pasta helps reduce liquid and intensify the stew’s texture naturally.

Using ground beef instead of stew meat shortens cooking time but alters texture slightly.

A hearty, comforting stew featuring tender beef, rich tomatoes, and pasta, perfect for a cozy family meal.

This recipe has been a staple in my household for cold evenings, bringing everyone together with its rich flavors.

Beef: 500 g (1.1 lbs) beef stew meat, cut into 2 cm (¾-inch) cubes
Vegetables: 1 medium onion, diced, 2 cloves garlic, minced, 2 medium carrots, peeled and chopped, 2 celery stalks, chopped
Tomatoes & Broth: 1 can (400 g/14 oz) diced tomatoes, 2 tablespoons tomato paste, 1 liter (4 cups) beef broth
Pasta: 150 g (5 oz) small pasta (e.g., ditalini, elbow macaroni)
Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon smoked paprika, 1 bay leaf, Salt and black pepper, to taste
Oil: 2 tablespoons olive oil
Optional Garnish: Fresh parsley, chopped, Grated Parmesan cheese

Step 1:: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
Step 2:: In the same pot, add onions, carrots, and celery. Cook, stirring, until softened, about 5 minutes. Add garlic and cook for 1 minute.
Step 3:: Stir in tomato paste and cook for another minute.
Step 4:: Return beef to the pot. Add diced tomatoes (with juice), beef broth, oregano, basil, smoked paprika, bay leaf, salt, and pepper. Stir well.
Step 5:: Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until beef is tender.
Step 6:: Add pasta. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is cooked al dente and stew has thickened.
Step 7:: Remove bay leaf. Taste and adjust seasoning if needed.
Step 8:: Serve hot, garnished with parsley and Parmesan if desired.

This stew brings back memories of family dinners where everyone gathered around the table sharing stories and seconds.

Fresh parsley adds a vibrant color and fresh flavor, while grated Parmesan cheese enhances the richness of the stew.

Each serving provides approximately 420 calories, 14 g total fat, 39 g carbohydrates, and 33 g protein.

This recipe contains gluten from the pasta and dairy if garnished with Parmesan. Always check ingredient labels for hidden allergens.

Serve this stew hot for a comforting meal that’s sure to satisfy everyone at your table.

→ What cut of beef works best?: Stew meat cut into cubes is ideal as it becomes tender when simmered slowly in the broth.
→ Can I use other types of pasta?: Small pasta shapes like ditalini or elbow macaroni hold up well during simmering and blend nicely with the stew.
→ How do the seasonings affect the flavor?: Oregano, basil, smoked paprika, and bay leaf add layers of aromatic warmth, balancing the beef and tomato richness.
→ What is the best way to thicken the stew?: Simmering uncovered after adding the pasta helps reduce liquid and intensify the stew’s texture naturally.
→ Can this dish be prepared quicker?: Using ground beef instead of stew meat shortens cooking time but alters texture slightly.