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

Ready In 150 Minutes

Servings: 8

Cooking Instructions

Step 1

  • To get started, bring 4 quarts of water to a boil in a large pot. 
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Step 2

  • While waiting on the water to boil, cut the beef short ribs into bite-sized pieces and add them to the water.
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Step 3

  • 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.
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Step 4

  • Then add carrots, celery, black-eyed peas, butter beans, corn, and macaroni.
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Step 5

  • Heat on high, stirring occasionally until the stew mixture comes to a boil.
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Step 6

  • 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.
  • Length: 120 minutes