Crock-Pot Beef and Macaroni Stew: Hearty, Easy, and Skinny!
If you love a hearty, comforting dinner, you're going to love this easy beef and macaroni stew! It's loaded with lean ground beef, tender pasta, tomatoes, zucchini, spinach, and plenty of delicious flavor. Just toss everything into your Crock-Pot and let it simmer, or make it right on the stovetop. Either way, it's a satisfying, family-friendly meal that's perfect for chilly nights. And get this—each generous 1½-cup serving has just 251 calories, 4 grams of fat, and 6 grams of fiber! Comfort food, Skinnyfied!®
Helpful Tips About this Recipe
Makes 12 cups total (each serving 1½ cups)
Shopping Tips
I used Trader Joe’s 96% fat-free ground beef. Most supermarkets sell lean ground beef. Cooking Tips
For the best texture, cook the macaroni separately and stir it into the stew near the end of cooking. This keeps the pasta from becoming too soft. You can make this recipe in your Crock-Pot or on the stovetop. Both methods are included in the recipe card. Substitution Tips
You can substitute extra-lean ground turkey for the ground beef. Use your favorite short pasta, such as elbow macaroni or penne. Whole-grain pasta adds extra fiber. Serving Tips
This hearty stew is a complete meal with beef, pasta, and vegetables all in one bowl! Serve with a simple green salad if you'd like. Leftover Tips
Store leftovers in the refrigerator in an airtight container for up to 3–4 days. The pasta will absorb some of the sauce as it sits, so add a splash of broth or water when reheating.
WW Freestyle SmartPoints 6-Blue
WW SmartPoints 7-Green
Shopping Tips
I used Trader Joe’s 96% fat-free ground beef. Most supermarkets sell lean ground beef. Cooking Tips
For the best texture, cook the macaroni separately and stir it into the stew near the end of cooking. This keeps the pasta from becoming too soft. You can make this recipe in your Crock-Pot or on the stovetop. Both methods are included in the recipe card. Substitution Tips
You can substitute extra-lean ground turkey for the ground beef. Use your favorite short pasta, such as elbow macaroni or penne. Whole-grain pasta adds extra fiber. Serving Tips
This hearty stew is a complete meal with beef, pasta, and vegetables all in one bowl! Serve with a simple green salad if you'd like. Leftover Tips
Store leftovers in the refrigerator in an airtight container for up to 3–4 days. The pasta will absorb some of the sauce as it sits, so add a splash of broth or water when reheating.
WW Freestyle SmartPoints 6-Blue
WW SmartPoints 7-Green
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SKINNY FACTS: for 1 serving (1½ cups each) 251 calories, 4g fat, 1g sat. fat, 25g chol, 18g protein, 37g carbs, 6g fiber, 1,172mg sodium, 12g sugar |
| FACTS: for Freestyle SmartPoints 212 calories, 1g sat. fat, 9g sugar, 17g protein |
Crock-Pot Beef and Macaroni Stew: Hearty, Easy, and Skinny!
Ingredients
- 1 pound extra-lean ground beef or ground turkey, see shopping tips
- 1½ cups onions
- 2 cloves garlic, minced
- 1 (14.5 oz) can reduced-sodium beef broth
- 1 (26.46 oz) can chopped tomatoes
- 1 (26 oz) jar pasta sauce, such as Classico Tomato Basil, Prego or Ragu’s Original pasta sauce or your favorite
- 2 cups zucchini
- 1 cup red bell pepper, chopped
- 1½ tablespoons Worcestershire sauce
- 1½ teaspoons steak seasoning or Lawry’s seasoning salt
- 3 cups cooked whole grain elbow macaroni (1½ cups uncooked) or penne pasta
- 2 cups fresh spinach, packed
- Black pepper, to taste
Instructions
- In a large nonstick pan or soup pot, brown ground beef, onions, and garlic until ground beef is no longer pink.
- To make in the crock-pot: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce, and steak seasoning. Cover and cook in crockpot 6 hours on low heat or 3 hours on high heat.
- Stir in cooked macaroni and spinach. Cover and continue to cook for 15 minutes until heated.
- To make on the stovetop: add the cooked beef, broth, tomatoes, pasta sauce, zucchini, red bell pepper, Worcestershire sauce, and steak seasoning. Bring to a boil. Turn down to a simmer, cover, and simmer for 35 minutes. Stir in cooked pasta and spinach. Cover and heat for 5 minutes.
Nutrition
Serving: 1.5cupsCalories: 251kcalCarbohydrates: 37gProtein: 18gFat: 4gSaturated Fat: 1gCholesterol: 25mgSodium: 1172mgFiber: 6gSugar: 12gBlue Smart Points: 6Green Smart Points: 7
Tried this recipe?Let me know how it was!
Hearty and Healthy crock-pot meal. We loved it!
Thanks so much for sharing your tips! I’m so happy you love this, Jeanne.
My very best,
Nancy
I absolutely love this recipe and have been making it for several years. This year I made a double batch and have 6 large containers stashed in the freezer. It’s so easy to pull one out on cold winter days. It’s a great way to have a filling dinner with leftovers for lunch. Thank you so much for this one.
I’m sorry the base was too tomatoey for your taste Pam. If you try it again, I suggest you use more beef broth and cut down on the pasta sauce.
My best,
Nancy
I made this tonight, I thought it had too much tomato, it was all we tasted – I did use an arrabbiata sauce as we like spicy, I would change out red for green bell pepper, cut the tomatoes in halve and double the steak seasoning. It was pretty easy to prepare.
Gina,
If you look at your local health food market, you might be able to find these canned products with less sugar. There are brands such as Muir Glen Organic you might check out.
I know it must be a lot of work for you to meet the diabetic guidelines.
Best of luck to you!
Nancy
My husband is diabetic I’m using wheat noodles but sauce has a lot of sugar. Any idea where I can get canned goods without so much sugar. I work and have two teenage boys super busy. Having learn to cook for a diabetic is super time consuming. I really love these throw together meals but so much sugar and carbs. are in canned goods.
Sue, you could use low sodium canned tomatoes and cut down or leave out the seasoning salt.
Enjoy!
My best,
Nancy
Looks good but too much sodium. It could probably be made more sodium friendly with a few tweaks which I will try for sure!