Tomato Beef Macaroni Stew

Ingredients:

  • 1 pound extra lean ground beef or ground turkey
  • 1½ cups onions
  • 2 cloves garlic (minced)
  • 1 (14.5 ounce) can beef broth
  • 1 (26.46 ounce) can chopped tomatoes
  • 1 (26 ounce) jar pasta sauce
  • 2 cups zucchini
  • 1 cup red bell pepper (chopped)
  • 1½ tablespoons Worcestershire sauce
  • 1½ teaspoons steak seasoning or seasoning salt
  • 3 cups cooked whole grain elbow macaroni or penne pasta (1½ cups uncooked)
  • 2 cups fresh spinach (packed)
  • Black pepper (to taste)

Directions

In a large nonstick pan or soup pot, brown ground beef, onions and garlic until ground beef is no longer pink.

To Make in the Crock-Pot

Add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce and steak seasoning. Cover and cook in the Crock-pot 6 hours on low heat or 3 hours on high heat.

Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.

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.

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