Like a warm blanket on a chilly, windy day, this bowl of Hearty One Pot Macaroni Stew will stick to your bones and warm your toes! Chock FULL of goodies, it’s the perfect comfort food on a rainy, spring day!
Almost a cross between a stew and a goulash, this pot of tummy warming wonderfulness is a childhood favorite that we still love to this day!
As my Grandma used to say, everything’s in it but the kitchen sink!
The perfect stew to make in slippers and jammies, puttering around in the kitchen, it does take a little bit of time. But don’t worry! It’s not an all day thing, it’s super easy to make, and well worth the token amount of time and effort!
I have chosen all of our favorite veggies and goodies for this batch, but other other alternatives are corn, peas, lima beans, potatoes, kidney beans, parsnips, broccoli, cauliflower, mushrooms, bell peppers, or just about any vegetable that makes you happy!
I always start by gathering up any and all produce I have odds and ends of, cans of this and that, and whatever pasta or rice I happen to have an open box of!
Add some cooked ground beef, and you’ve got stew!
The amount of macaroni you add is important. Just one cup of uncooked noodles will give a stew with just enough broth for sopping.
1 and a 1/2 cups, and you’ve got a very thick and hearty stew, that will more resemble goulash the next day! Kind of a 2-dish in one!
Stew the first day, and goulash the next! So do keep that in mind. And of you’re watching your carbs, you can just omit it altogether. Design this any which way you choose, using my recipe as just a guide to make your own family beg for seconds!
So, drag out your biggest pot, sauté up some hamburger, drain the grease, and start filling it with everything you’ve got!
Everything but the kitchen sink, that is. wink!
So the next chilly, rainy day that comes along, and you’re longing for some down home comfort food, be sure to enjoy some kitchen time and make a nice big ole pot of this Hearty One Pot Hamburger Macaroni Stew! Something the whole family is sure to enjoy!
- 2 lbs. lean ground beef
- 1 tsp. regular black pepper
- 4 Tbl. Minerva Dairy Amish Sea Salt Butter
- 1 medium sweet onion, chopped
- 2 large ribs celery, sliced
- 2 cups sliced sweet baby carrots
- 2 (10 1/2 oz.) cans beef consommé
- 2 (24 oz.) jars pasta sauce, such as Barilla's Tuscan Herb
- 2 (14 1/2 oz.) can diced tomatoes with garlic, undrained
- 1 - 2 tsp. sugar, to taste
- 1 large bay leaf
- 1/2 head of cabbage, cut into bite-sized pieces
- 2 cups water, (to help cook the macaroni)
- 1 - 1 1/2 cups uncooked macaroni noodles, (full amount for a very thick stew)
- 1 can green beans and/or corn, drained
- salt and pepper to taste
In large stock pot, brown ground beef with pepper, breaking up. Pour into a colander to drain. Add butter, and carrots, celery and onion to pot. Sauté for about 15 - 20 minutes over medium-low heat until crisp-tender.
Add rest of ingredients except green beans, ( and last salt and pepper to taste). Turn up heat to medium-high, cover and bring to a simmer. Lower heat, (to medium/medium-low), and simmer/low boil, covered, until cabbage, veggies, and macaroni are tender. (*Stir occasionally so nothing sticks to the bottom of the pot.) This takes about 15 -20 minutes depending on how well it's simmering and boiling. So check the cabbage and noodles towards the end to get it the way you like it done. *If more tender veggies are desired, give them a 5 minute head start, then add the macaroni and cook until all are more tender. *These times are for lightly crisp-tender veggies.
Stir in hamburger and green beans, taste, and add salt and pepper as desired. Set aside, covered, to heat through letting rest about 10 - 15 minutes. Stir before serving.
Ladle into bowls and garnish with grated parmesan cheese if desired.