Hearty Beef Stew with Macaroni

by Caxton magazines staff

Prep time: 10 minutes
Cooking time: 1 hour 15 minutes
Serves: 6

  • 1.2kg boneless beef chuck, cut into 2–3cm pieces
  • ¼ cup cake flour
  • Sunflower oil, for frying
  • 4 carrots, peeled and sliced diagonally
  • 500g baby onions, peeled
  • 4 garlic cloves, crushed
  • 3 tablespoons tomato paste
  • 6 cups (1.5ℓ) beef stock
  • Handful thyme leaves
  • 500g FATTI’S & MONI’S Elbow Macaroni
  • Salt and pepper
  1. Season flour with salt and pepper. Toss beef through the flour until fully covered. Heat a splash of oil in a large saucepan, over medium-high heat. Fry in batches for about 5 minutes or until golden. Remove from pan and set aside.
  2. In the same saucepan, heat another splash of oil and sauté carrots and onions for 3 minutes. Stir through garlic and tomato paste.
  3. Add beef and pour enough stock to just cover the ingredients. Cook for about 1 hour 10 minutes, or until beef is tender. Adjust with extra stock as necessary throughout cooking time. Stir-in thyme.
  4. Meanwhile, cook FATTI’S & MONI’S Elbow Macaroni as per packet instructions and serve with beef stew.