Beef 'n' Pasta Stew
Butter and Honey Cornbread
Ingredients
- 1½ lb beef stew meat, trimmed and cut into cubes
- 1 Tbsp olive oil
- 2 (14.5-oz) cans diced tomatoes
- 1 onion, chopped
- 2 (12-oz) pkg frozen mixed vegetables
- 2 bay leaves
- 1 cup broken angel hair pasta (3-inch pieces)
Instructions
- Cook beef in hot oil in a 4-quart stockpot 5 minutes or until browned; drain and return to pot.
- Add water to pot, filling half full; add tomatoes, onion, vegetables, bay leaves, and season lightly with salt and pepper. Bring to a boil, reduce heat, and simmer 50 minutes.
- Stir in pasta, increase heat to medium-high, and cook 10 minutes or until tender, adding more water, if needed. Discard bay leaves before serving. Cool half of stew, and freeze in zip-top freezer bags up to 6 months.
- Serve desired amount of remaining stew. Refrigerate leftovers up to 3 days.
Side Dish Ingredients
- 1 (8.5-oz) pkg corn muffin mix
- Butter
- Honey
Side Dish Instructions
- Prepare and bake cornbread according to package directions. Serve with butter and honey.
Kid-Friendly Meal Plan
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