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Delicious old-fashioned Tomato Macaroni and Beef Stew served in a bowl.

Old Fashioned Tomato Macaroni and Beef Stew

A cozy, hearty soup that combines beef, tomatoes, and macaroni, perfect for cold days and easy to make in a slow cooker.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds beef stew meat or ground beef Brown first for deeper flavor if desired.
  • 1 can canned diced tomatoes Plus a little tomato sauce or paste.
  • 4 cups beef broth Chicken broth works in a pinch.
  • 1 medium onion, chopped Essential for flavor.
  • 2 carrots, sliced Optional, can skip if short.
  • 2 sticks celery, chopped Optional for classic taste.
  • 2 cloves garlic, minced Base flavor.
  • 1 teaspoon Italian seasoning Gives it a nice herbal flavor.
  • 1 pinch sugar To balance acidity of tomatoes.
  • 2 cups elbow macaroni Classic choice; small shells also work.

Method
 

Preparation
  1. Brown the beef in a pan if desired, then transfer to the slow cooker.
  2. Add chopped onion, sliced carrots, chopped celery, minced garlic, canned tomatoes, tomato paste, beef broth, and spices to the slow cooker.
Cooking
  1. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is tender.
  2. Add the macaroni during the last 20 to 30 minutes of cooking, depending on the heat setting.

Notes

To avoid mushy pasta, consider cooking macaroni separately if you plan on leftovers. Adjust thickness by leaving the lid slightly cracked during the last 30 minutes of cooking for a thicker stew.