Total Time
Prep 15 mins
Cook 2 mins

This recipe is better the longer it cooks and great for leftovers, but it does absorb a lot of juices and becomes thick. Simply add more broth and adjust the seasonings if you like

Ingredients Nutrition


  1. In a 5 qt dutch oven over medium heat, melt butter.
  2. Saute onion and beef, cooking until onions are soft and the meat is brown.
  3. Add carrots, potatoes, celery, salt, pepper, Italian seasonings, garlic powder and chicken broth.
  4. Bring to a boil; cover reduce heat and simmer about 2 hours or until meat is very tender.
  5. Add pasta and corn; cook 10 minutes or until pasta is tender.
  6. Ladle soup into bowls and garnish with Parmesan cheese if desired.
Most Helpful

5 5

This stew is so good ~ However, I did make a few changes to the recipe. To begin with I did use butter, not margarine as my choice. I did not add the pasta, because I felt the potatoes added enough starch. I replaced the corn with sliced fresh mushroom (about 1 1/2 cups) after one hours cooking time. Also, I thought this recipe was suppose to be a "stew" and I saw in step #6 indicates "soup", and I really wanted a stew. So, I put 4 TBSP of flour in a measuring cup and added enough water to stir. I added it to the finished product and heated till a nice consistency formed. The seasoning was perfect. I served with a crispy crusted French Bread for a wonderful wintertime meal. Thanks, Hill Family : )