Hearty One Pot Hamburger Macaroni Stew

Hearty One Pot Hamburger Macaroni Stew

Ingredients

  • 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

Instructions

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.