Rustic Duck Stew With Macaroni Recipes

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COWBOY MACARONI



Cowboy Macaroni image

A favorite meal of any cowboy. Includes a hearty combination of lean ground beef, macaroni, cheese, and a tomato sauce that will make you jump up and click your spurs together.

Provided by D. Carnes

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 6

Number Of Ingredients 7

1 (14 ounce) package macaroni and cheese
1 pound extra-lean ground beef
1 (10 ounce) can canned whole kernel corn
1 (6 ounce) can tomato paste
1 (10 ounce) can tomato sauce
1 small onion, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Prepare the macaroni and cheese according to the directions on the package.
  • Brown the ground beef and onion in a skillet over medium heat until the meat is no longer pink. Drain excess grease.
  • In a 2 quart casserole dish, combine the macaroni and cheese, ground beef, onion, tomato paste, tomato sauce, and corn with its liquid. Mix well.
  • Bake for 20 to 25 minutes in the preheated oven, or until heated through. Top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 62.2 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 6.9 g, Sodium 1220 mg, Sugar 13.8 g

RUSTIC DUCK STEW WITH MACARONI



Rustic Duck Stew With Macaroni image

Provided by Sara Rimer

Categories     main course

Time 2h15m

Yield Ten servings

Number Of Ingredients 19

3 5-pound Peking ducks, each cut into 8 pieces
Salt and freshly ground pepper to taste
1/2 pound pancetta, cut into 1-inch-by- 1/4-inch pieces
3 large onions, chopped
1 head garlic, minced
1 2-ounce can anchovies, drained
1 pound carrots, cut into 1/4-inch slices
1/3 cup flour
2 cups white wine
1 cup Nicoise or gaeta black olives, pitted and chopped
1 large bouquet garni
1 ounce fresh thyme sprigs, tied with string
3 bay leaves
1 teaspoon cayenne pepper (or to taste)
1/4 cup balsamic vinegar
1 16-ounce can peeled tomatoes, drained
6 cups duck or veal stock
2 pounds wide macaroni or rigatoni
1 cup grated parmigiano reggiano

Steps:

  • Sprinkle the duck pieces with salt and pepper on both sides. Let sit for 30 minutes.
  • Heat a large, heavy stockpot over high heat. Reduce the heat to medium and brown the pancetta, stirring constantly, until golden brown. Remove with a slotted spoon and set aside to drain.
  • In the same pot, brown the duck pieces on both sides over high heat, a few pieces at a time. Remove from the pot and drain in a colander. Pour out all but 1/4 cup of duck fat and reduce the heat to medium.
  • Add the onions and garlic to the pot and cook, stirring, until translucent. Stir in the anchovies and carrots and cook for 2 to 3 minutes. Add the flour and cook for 2 minutes, stirring, until the flour absorbs the duck fat. Stir in the wine and olives and increase the heat to medium-high.
  • Return the duck pieces to the pot. Add the bouquet garni, thyme, bay leaves, cayenne, balsamic vinegar, tomatoes and enough stock to cover. Stir well and bring to a boil. Reduce the heat to a low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from the top of the pot. Cook the stew for another 45 minutes, or until the duck is fork tender. Adjust the seasonings.
  • Just before serving, reheat the stew over medium heat. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a serving bowl. Immediately toss with the parmigiano. Serve immediately with the stew.

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

CORSICAN BEEF STEW WITH MACARONI



Corsican Beef Stew With Macaroni image

Make and share this Corsican Beef Stew With Macaroni recipe from Food.com.

Provided by debbieleafblad

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 garlic cloves
2 lbs stewing beef, 2 inch cubes
3 tablespoons olive oil
2 onions, sliced
2 tablespoons tomato sauce
1 pinch ground cinnamon
1 spring rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated parmesan cheese
salt and pepper

Steps:

  • Brown beef and then transfer to plate. Add sliced onions to pan and cook until browned, add garlic and beef to onions.
  • Stir in the passata, cinamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 minutes stirring often. Add enough water to cover along with broth. Bring to boil, cover and simmer gently for 3 hours until meat is very tender.
  • Cook macaroni. Serve with meat and sauce.

Nutrition Facts : Calories 955.5, Fat 59.4, SaturatedFat 22.1, Cholesterol 166.6, Sodium 426.3, Carbohydrate 47, Fiber 2.6, Sugar 3.8, Protein 55.4

RUSTIC VENISON STEW



Rustic Venison Stew image

Savory, rustic flavor. Bread tastes so good in this broth you may not even make it to the soup!

Provided by Brian Genest

Categories     Venison Recipes

Time 6h25m

Yield 10

Number Of Ingredients 21

3 pounds cubed venison
1 cup all-purpose flour, or as needed
3 tablespoons butter
1 cup dry red wine
2 cups water
2 cups beef broth
2 cups browning sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed
4 sprigs fresh thyme
2 sprigs fresh oregano
2 sprigs fresh parsley
2 large bay leaves
1 ½ tablespoons sea salt
1 tablespoon ground black pepper
4 medium red potatoes, chopped
1 (8 ounce) package baby bella mushrooms, halved
½ medium white onion, coarsely chopped
3 large carrots, peeled and chopped
3 cups egg noodles
¼ tablespoon cornstarch

Steps:

  • Toss venison in flour to coat.
  • Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
  • Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
  • Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
  • When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
  • Serve stew in a bowl over egg noodles.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 39.3 g, Cholesterol 121.5 mg, Fat 7.4 g, Fiber 3.6 g, Protein 34 g, SaturatedFat 3.6 g, Sodium 1077.5 mg, Sugar 4.5 g

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