Spicy Macaroni Beef Stew


  • 2 onions, chopped
  • 1/4 lb mushrooms, halved
  • 4 garlic cloves, chopped
  • 1 sprig fresh rosemary
  • 2 lbs stewing beef
  • 1/4 cup flour
  • kosher salt and black pepper to taste
  • 2 tbs vegetable oil
  • 2 sprigs fresh thyme
  • 2 tsp ground cinnamon
  • 1 and 1/4 cups red wine
  • 1 lb macaroni
  • 1 large carrot, cut into 1/8 inch rounds
  • 3 tbs fresh parsley, chopped
  • 1/4 cup freshly grated Parmesan for serving
  • Heat the oil ¬†in a large sauce pan and add the beef cubes in batches. Brown on all sides. Remove the beef from the pan with a slotted spoon.
  • Add the onions and garlic to the pan and saute for another 3-4 minutes, stirring frequently.
  • Remove the rosemary and thyme leaves from the stems and chop.
  • Add in the mushrooms, carrots, parsley, rosemary, thyme, cinnamon and red wine.
  • Season with salt and pepper.
  • Allow stew to simmer for 2 hours covered, adding a little water if necessary.
  • Meanwhile cook the macaroni according to package directions.
  • To serve spoon macaroni into small bowls and stew over.
  • Garnish with extra parsley if desired.
  • Serves 6-8.




20 min


2 hr


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