Easy Beef Stew with Ditalini

A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.

The Best Beef Stew

You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.

Cooking the Beef and Vegetables

The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.

The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.

My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.

Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.

Easy Beef Stew with Ditalini Ingredients:

3 tbsp Olive oil
1 1/2 lb Beef Chuck, cut into 1/2″ pieces
1/4 cup flour (all purpose), for the beef
1 Onion, Chopped 1/2″ pieces
2 tbsp Butter
2 Large Russet Potatoes, cut into 1/2″ pieces
2 Large Carrots, cut into 1/4″ pieces
1 qt Beef Broth
1/2 cup Spaghetti Sauce/Ragu
1 tbsp Dried Parsley
1/2 tsp Dried Thyme
2 cup Water
1 cup Ditalini pasta

Kosher Salt and Pepper to taste

Sautee the chopped Onion in butter for 5 minutes and season
with salt and Pepper. Add the Potato and Carrot, cook 10 minutes
and season again with salt and pepper, Parsley and Thyme.

Pre-season the cut beef with Kosher Salt and Pepper and mix
with the flour until fully coated. Remove the vegetables from the
pot, place in a bowl, add the Olive oil and meat to the pot and
sear the meat on all sides for 5 minutes over medium high heat.

Add the vegetables back to the pot and stir everything together.
Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the
soup to a boil, reduce heat, cover with a lid and simmer for 2 hours,
stirring occasionally. After 2 hours add 1 more cup of water and the
Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.

Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.

Egg Drop Soup with Fried Wonton Croutons

Large red pot full Egg Drop Soup.

The Best Egg Drop Soup

I don’t know why this soup isn’t consistently delicious, everywhere it’s served because it’s not that difficult to make. My daughter loves this soup but she too prefers the soup from one specific Chinese restaurant over any other so, I decided to make it the way she and I both like it. I can tell you that this is probably the Best Egg Drop Soup recipe and it only gets better, the longer it simmers.

It’s got all of the basic vegetable ingredients, including carrot, corn and peas. Other than the egg ribbons, that I teach you how to make, firm Tofu is the preferred protein in this soup and you can garnish with green onion and/or add it directly to the soup. I also show you how easy it is to make the crispy wonton croutons we all love to crunch on in our soup.

MSG is in this recipe and you really shouldn’t worry about it because this soup is good with or without it. However, You really shouldn’t be concerned with all of the misconceptions about this ingredient and HERE’S WHY. Also, know that Chinese restaurants use it in almost everything and it’s one of the reasons their food tastes so much better than your homemade Chinese cooking. MSG achieves that Umami that we all crave in food and if you read the article I linked above, you’ll understand more about it.

Egg Drop Soup Ingredients:

1 pkg Wonton Wrappers, fried crunchies (optional)

1 tsp Olive Oil
1 tbsp Ginger, freshly chopped
2 qt Chicken Broth
2 tbsp Rice Cooking Wine
2 Eggs
2 tsp Sesame oil
1 tbsp Soy Sauce
1 tsp sugar
1/4 tsp White Pepper
1 tsp MSG
1/4 cup Corn Starch, mix with 1 cup of the Chicken Broth
1/4 cup Corn
1/4 cup Frozen Peas
1/4 Carrots
8 oz Tofu, firm, cubed slices
2 Green Onions, chopped

Kosher Salt and Black Pepper to taste

Oil for Frying, 350° Fahrenheit

2 Eggs, for egg ribbons, soup should be boiling. Add Corn Starch after.
1/4 cup Corn Starch, pre-mix with 1 cup of the broth and stir in last.
Just watch the short video tutorial and I’ll show yo exactly how to make this Egg Drop Soup.

Chicken and Sausage Gumbo

One bowl of Chicken Sausage Gumbo served with a scoop of white rice.

The Best Gumbo

If you love Gumbo and you’ve been looking for an authentic recipe that’s easy and turns out perfect, every time, this is the recipe for you. If you’ve never tried Chicken and Sausage Gumbo before, this is the recipe for you. It’s got everything you need and starts with the most basic ingredients, the “Holy Trinity”; onion, celery and bell pepper.

1 package of smoked Andouille sausage and 1 package of 8 raw boneless chicken thighs.

Chicken, Sausage or Shrimp

This is a Chicken and Sausage Gumbo which consists of smoked Andouille sausage, a classic Cajun delight. But this recipe can be easily converted to a shrimp gumbo recipe if you simply swap the proteins out, pound for pound and season the shrimp the exact same way I recommend you season the chicken.

One pot of cooked Cajun style Chicken and Sausage Gumbo.

The Love for cooking Gumbo

It’s important to note that any gumbo starts with making a roux, which is slowly cooked equal parts of oil and flour. This is the base of the flavor in any gumbo, and it takes a lot of patience to make because it’s constant stirring over medium heat for, approximately, 20 to 30 minutes.

In the south, or online, roux can be purchased pre-made in mayonnaise size jars just like the one I show you in the video tutorial. If you can get your hands on some, it saves a ton of time cooking this recipe and you can focus on the other ingredients, instead, that make this Chicken and Sausage Gumbo so amazing.

Chicken and Sausage Gumbo Ingredients: 4-6 servings

1 Onion, chopped
1 Bell Pepper, chopped
1 Jalapeno, chopped (optional for spicy tastes)
2 Celery sticks, chopped
4 Garlic Cloves, chopped
4 tbsp Roux, (4 tbsp vegetable oil 4 tbsp all purpose flour, cooked)
1/2 can Beer

Kosher Salt & Pepper to taste

1 tbsp Blackened Seasoning, on chicken
1 tsp Kosher Salt & Pepper mixed, on chicken
4 Boneless Chicken Thighs, sliced
1 lbs Andouille Sausage, sliced
1 qt Beef Broth
4 Bay Leaves
4 Green Onions, chopped
1 Bunch Fresh Parsley, chopped

6 cups Long Grain Rice, steamed
Louisiana File Powder, a few dash’s for topping each serving

I designed this recipe to easily be doubled or tripled, if need be. Just follow the instructions in the video tutorial and I’ll show you exactly how to make this Chicken and Sausage Gumbo.