Meatball And Macaroni Stew Low Fatlow Cal Recipes

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MACARONI BEEF STEW



Macaroni Beef Stew image

This recipe comes from Pillsbury Anytime Pasta & Pizza. A 1986 version of those supermarket booklets. The macaroni adds a nice change from the usual potatoes.

Provided by PaulaG

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef stew meat, cut into 1-inch cubes
1 -2 tablespoon oil
1 teaspoon paprika
1/2-1 teaspoon chili powder
2 1/2 cups water
1 (16 ounce) can dice cut tomatoes
1 cup celery, sliced
1 medium onion, sliced thin
1 cup uncooked elbow macaroni
salt
pepper

Steps:

  • In a Dutch oven, brown the meat in oil.
  • Add the remaining ingredients except macaroni; mix well.
  • Cover and simmer for 2 hours or until meat is tender.
  • Add the macaroni, cook uncovered over medium heat for 8 to 10 minutes or until the macaroni is tender, stirring occasionally.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 753, Fat 48, SaturatedFat 18, Cholesterol 177.1, Sodium 143.4, Carbohydrate 28.1, Fiber 3.3, Sugar 5.2, Protein 50.2

MOROCCAN MEATBALL STEW



Moroccan Meatball Stew image

This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit (January 2010)

Provided by ellie_

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 25

1 1/2 lbs ground beef
1 onion, chopped
1/3 cup panko breadcrumbs
1/4 cup cilantro, chopped
1 egg, beaten
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron thread, crumbled (I skipped the saffron)
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can tomatoes, diced
1/4 cup golden raisin
2 cups carrots, sliced into 1/2-inch pieces cut on the diagonal
1/4 cup cilantro, chopped
1 (5 ounce) package spinach leaves

Steps:

  • To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
  • To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
  • Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
  • Stir in broth, tomatoes and raisins.
  • Preheat oven to 350 degrees F.
  • Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
  • Bake for 35-40 minutes.
  • Sprinkle with spinach and cover and bake another 5 minutes.
  • Stir to mix and remove cinnamon sticks.

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