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Beef Minestrone-Style Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb beef stew meat
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained
  • 4 cups beef broth
  • 1/2 cup dried elbow macaroni
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the diced tomatoes with their juice and the beef broth.
  • Stir in the kidney beans, Italian seasoning, and garlic powder.
  • Season with salt and black pepper.
  • Cover and cook on low for 7 hours until the beef is tender.
  • Stir in the dried elbow macaroni.
  • Cover and cook for 30 more minutes until the pasta is tender.

Notes

If the pasta absorbs too much liquid during the final cooking stage, add an extra half cup of broth before serving. Leftovers thicken further in the fridge, so thin them with a splash of water or broth when reheating.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker