This recipe is so simple and so flavorful. Tomato allergy or not, it is one of my all-time favorites and I always brave the stomachache and eat some. You can make this stew on the stove or in the slow cooker. And like chili, it's even better the next day!
You will need:
1 pound lean ground beef or turkey
1 medium onion
1 cup chopped carrots
2 cans green beans
1 cup (or 1 can) corn
1 small can tomato sauce
1 small can tomato paste (I like the kind with roasted garlic)
1 envelope Lipton onion soup
2 cups water
salt and pepper to taste
8 oz cooked elbow macaroni
Saute the meat with the onion and carrots until all traces of pink are gone from the meat. If you meat is super lean, you might need to add 1T of oil. (My carrots look strange because all I had were those matchsticks carrots for salads. Someone--and I won't name names--ate all my baby carrots.)
Stir in the rest of the ingredients, except the macaroni. Do not drain the canned veggies.
Bring to a boil and then lower the heat. Cover and simmer for at least an hour, but the longer the better.
If you plan on eating the entire pot in one night, then you can add the macaroni to the pot. If not, then add a handful of macaroni to each bowl before topping with stew. Pasta has an annoying habit of swelling and then breaking down in the stew pot. The stew will be nice and hot and will warm the macaroni immediately.
Stir and enjoy! (Ignore the magically changing bowl...I forgot to take a picture in the white bowl before hubby started chowing down.)