Easy Beef Stew with Ditalini

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.

More Stews & Soup Recipes

Pork Loin and Hominy Stew, Beef Chuck Beef Stew, Chicken and Dumplings, Cream of Broccoli Bread Bowl, Menudo, Cream of Mushroom Soup, French Onion Soup, Pork Wonton Soup with Shrimp, Egg Drop Soup, Hot & Sour Soup, Miso Soup, Chicken Corn Chowder, Braised Pork Belly Ramen, Clam Chowder with Bacon, Red Sauce Wontons, Lobster Bisque, Zuppa Toscana.

Easy Beef Stew with Ditalini Ingredients:

• 3 tbsp Olive Oil – for browning and flavor
• 1½ lb. Beef Chuck – tender, meaty base
• ¼ cup All-Purpose Flour – helps thicken stew
• 1 Onion, chopped – savory depth
• 2 tbsp Butter – added richness
• 2 Russet Potatoes, diced – hearty filler
• 2 Carrots, sliced – natural sweetness
• 1 qt Beef Broth – bold, beefy flavor
• ½ cup Spaghetti Sauce (Ragu) – tomato richness
• 1 tbsp Dried Parsley – herby brightness
• ½ tsp Dried Thyme – earthy aroma
• 2 cups Water – balances thickness
• 1 cup Ditalini Pasta – chewy, comforting bite
• Kosher Salt and Pepper to taste

1. Sauté the chopped onion in butter over medium heat for 5 minutes. Season with salt and pepper.
2. Add the potatoes and carrots, cook for 10 minutes. Season again with salt, pepper, dried parsley, and thyme.
3. Season the beef with kosher salt and pepper, then coat evenly in flour.
4. Remove vegetables from the pot, add olive oil, then sear the beef for 5 minutes over medium-high heat until browned on all sides.
5. Return the vegetables to the pot. Stir in beef broth, spaghetti sauce (Ragu), and 1 cup of water.
6. Bring to a boil, then reduce heat, cover, and simmer for 2 hours, stirring occasionally.
7. Add 1 more cup of water and the Ditalini pasta. Cover and simmer for another 30 minutes.
8. Serve hot and enjoy!

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

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