Storage and Reheating
This saucy beef and macaroni stew makes absolutely fantastic leftovers, often tasting even better the next day as the savory flavors continue to meld.
Store any remaining cooled portions in an airtight container in the refrigerator, where they will safely maintain their flavor for up to four days.
Can you freeze this hearty goulash?
Yes, you can certainly freeze it for up to three months, though the pasta will inevitably soften a bit more upon thawing.
When you are ready to enjoy it again, allow the frozen meal to thaw safely overnight in the refrigerator.
The absolute best way to reheat this dish is in a saucepan over medium-low heat on the stovetop.
Simply add a tiny splash of beef broth or water to help loosen the thick tomato sauce as it slowly warms back up.
Frequently Asked Questions (FAQ)
Can I cook this recipe on LOW instead of HIGH? Absolutely! If you prefer to start this meal before heading to work, you can easily cook the beef and tomato mixture on LOW for 6 to 8 hours. Just remember to still wait until the very end to stir in your cooked macaroni and frozen peas.
Why is my goulash too thick? Pasta acts like a sponge and will continuously absorb the tomato sauce as it sits in the warm pot. If your goulash becomes too thick or dry, simply stir in a splash of warm beef broth until it reaches your desired consistency.
Can I use elbow macaroni instead of standard macaroni? Yes, elbow macaroni, cavatappi, ditalini, or small pasta shells all work beautifully in this hearty recipe. Any short, sturdy pasta shape with ridges or hollow centers will do an excellent job of catching and holding the rich meat sauce.
Ingredients
2 pounds ground beef
½ onion diced
1 green bell pepper diced
1 red bell pepper diced
1 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
2 tsp. Italian Seasoning
2 cans 14.5 oz each tomato sauce
2 cans 14.5 oz each diced tomatoes
2 cups beef broth
1 box dry uncooked macaroni
1 cup frozen peas
Instructions
Cook the Meat: In a skillet over medium heat, cook the ground beef until it is completely brown. Drain any excess fat if necessary.
Sauté Aromatics: Add the diced onions and peppers to the skillet with the beef, and cook until they are tender.
Load the Slow Cooker: Add the meat and vegetable mixture to a 6-quart slow cooker.
Add Seasonings and Liquid: Add in the minced garlic, Italian Seasoning, salt, pepper, tomato sauce, diced tomatoes, and beef broth.
Stir and Cook: Stir everything together to combine. Cover the slow cooker with the lid and cook on HIGH for 3.5 hours.
Prepare the Pasta: Cook your pasta 1 hour before serving as the box directs you to on the stovetop. Drain well.
Combine: 30 minutes before serving, stir the cooked pasta and the frozen peas directly into the slow cooker.
Rest and Serve: Cover the slow cooker and let it sit so the peas warm through and the pasta absorbs the flavors. Garnish as desired and serve hot!
Notes
Pro-Tip: If you are preparing this for a potluck or party, keep the slow cooker on the “Warm” setting after adding the pasta, and keep a little extra heated beef broth nearby to stir in if the noodles soak up too much sauce over time!
