By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
489 cal · 120 min
Hearty Beef Stew with Shells
Recipe GLPRe7c5475b65a028
A rich and warming beef stew made with tender cubed beef, red wine, beef stock, and finished with pasta shells and fresh parsley. The meat is seared until golden, then simmered low and slow with aromatic vegetables and herbs until fall-apart tender. Serve in bowls topped with bright green parsley for a comforting, classic meal.
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Ingredients
1 lb beef stew meat, cut into 1-inch cubes
0.25 cup extra-virgin olive oil, divided
2 cups red wine
4 cups beef stock
2 cups pasta shells
2 tablespoons unsalted butter
8 oz baby bella mushrooms, quartered
0.5 cup fresh flat-leaf parsley, chopped
Directions
Heat a large Dutch oven or heavy pot over medium heat. Pour in about 2 tablespoons of the olive oil. Once shimmering, add the beef cubes and sear them in batches, turning occasionally, until all sides are deeply browned and golden, about 10 minutes total. Transfer the seared beef to a clean plate and set aside.
Add the remaining olive oil and butter to the pot. Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Add the beef stock and stir to combine. Return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and let the stew simmer, stirring occasionally, until the beef is very tender and easily pierced with a fork, about 45 to 60 minutes.
Add the quartered baby bella mushrooms to the simmering stew, stirring well to distribute them evenly. Continue simmering, covered, for another 5 minutes until the mushrooms begin to soften.
Bring a separate pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Drain the pasta and set aside.
Gently stir the cooked pasta shells into the beef stew, folding them in carefully to combine without breaking them apart. Taste the stew and season with salt and pepper as needed. Simmer for 2 to 3 minutes more to allow the flavors to meld.
Ladle the stew into serving bowls, making sure each bowl gets a generous portion of beef, mushrooms, pasta, and broth. Garnish each bowl with a generous handful of fresh chopped parsley and serve hot.
Comments
This is a solid weeknight stew that uses common ingredients available at any Charlotte chain without special trips—beef, pasta, stock, and mushrooms are pantry staples at Harris Teeter, Kroger, and Walmart alike. The stated 120 minutes is honest for browning beef and simmering, though a real cook should expect closer to 2.5 hours if they're searing the meat properly rather than rushing. At roughly $3–4 per serving driven mainly by beef cost, it's reasonable for a hearty family meal, though the red wine and butter add incrementally. It reheats beautifully, making it ideal for next-day lunch, and requires little active attention once the pot is going, but the pasta shells cook separately and add a plating step that keeps this from being pure dump-and-simmer.
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