Calories
566kcal
Sugar
12g
Fat
19g
Carbs
56g
Protein
45g
Ingredients
- 3 lbs of boneless beef short ribs
- 1/2 cup uncooked elbow macaroni
- 16 cups of water 4 Qts
- 1 28oz can diced tomatoes
- 1 cup of small diced potatoes
- 1 cup on thin sliced carrots
- 1 cup thin sliced celery
- 1 1/2 cups chopped onion
- 1 15oz kernal corn (uncooked)
- 1 15oz can butter beans
- 1 15oz can black – eyed peas
- 2 bay leaves
- 1 Tbsp garlic powder
- 1 tsp celery salt
- 1 Tbsp Worcestershire sauce
- 1 Tbsp salt
- 1 Tbsp fresh ground pepper
- 1 Tbsp Italian seasoning
- 2 beef bouillon cubes
- 2 Tbsp dried parsley or fresh parsley
Preparation
- To get started, bring 4 quarts of water to a boil in a large pot.
- While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
- Add in diced tomatoes, potatoes, diced onion, parsley, garlic powder, beef bouillon cubes, Italian seasoning, salt, pepper, Worcestershire sauce, celery salt, bay leaves, and stir.
- Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
- Heat on high, stirring occasionally until the stew mixture comes to a boil.
- Once you have reached a boil, cover with a lid, lower heat enough to keep it simmering. Continue to simmer for 1.5 to 2 hours, stirring occasionally.
