We came back from sunshine and 80 degrees yesterday and woke up this morning to blustery rain and a chilly temperature of 55. Seemed like a good night for stew. My daughter saw wagon wheel pasta at the store our last trip and has been begging for it ever since. This stew was the perfect solution to satisfy her wagon wheel craving and my desire for a hearty warm meal.
BBQ Wagon Wheel Stew
1 lb lean ground beef
1 onion, diced
2 C wagon wheel pasta, uncooked
1 can (14 1/2 oz) diced tomatoes
1 1/2 C water
2 cubes chicken bullion (or you could just use chicken stock instead of the water and bullion)
10 oz frozen peas
2 carrots, sliced
1/2 C barbecue sauce (I love Sweet Baby Ray’s)
Salt and pepper to taste
1. Heat large skillet and cook onions over medium heat until slightly soft. Add beef and cook until well browned, about 5 minutes. Drain any fat.
2. Dissolve bullion in water then add to skillet along with pasta, tomatoes, peas, carrots and barbecue sauce. Bring to a boil.
3. Reduce heat to low; cover and simmer 15-20 minutes or until pasta is tender, stirring occasionally. Season with salt and pepper.
I served this up with warm Buttermilk Cornbread and Honey Butter. Mmmmmm.
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