Chunky Beef and Pasta Stew
Prep time
Cook time
Total time
Serves: 6
  • 1 kg stewing beef, cut bite sized pieces
  • 500 g farmers brown mushrooms
  • 2 large plump tomatoes, chopped
  • 2 large potatoes, cubed
  • 2 large carrots, cubed
  • 2 stalks celery, chopped
  • 1 onion, roughly chopped
  • 2 cups dried macaroni
  • 1.5 litres beef stock
  • 1 cup Shiraz red wine
  • 1 tbsp tomato paste
  • 2 sprigs thyme
  • ½ cup flour
  • ¼ cup butter
  • salt
  • freshly ground pepper
  • oil
  • chopped fresh parsley, to garnish
  1. Season beef pieces with salt and freshly ground black pepper.
  2. Place soup pot on a stove top in very high heat then add oil, add the beef pieces and brown on all sides.
  3. Remove the beef then add the onions and celery cook for 5 minutes until the vegetables sweat.
  4. Add the tomato paste and tomatoes then continue to cook until the paste sticks on the pot and slightly darkened.
  5. Add wine to deglaze then return the beef, add the stock and thyme then bring it to a boil. Reduce heat to low then simmer for 1½ hours.
  6. Add the carrots, celery, potatoes and the beef simmer for 10 minutes.
  7. Add the mushrooms and dried macaroni then simmer for 10 minutes.
  8. Separate two cups of cooking liquid then set it aside.
  9. In a pan add and melt the butter. Once totally melted add the flour to make a roux. Gently the two cups of soup then bring it to a boil until it thickens.
  10. Pour thick sauce into the pot of vegetables and beef then simmer for 5 more minutes, add more water if sauce is too thick for your preference. Season with salt and freshly ground pepper. Serve topped with chopped fresh parsley.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at