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Cheapskate Stew

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Laurie Brantley

A hearty beef vegetable stew from leftovers you have on hand. I love this recipe on a cold Texas winter nights.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet


  1. Brown the hamburger meat with onion and celery. Drain (if it is fatty hamburger meat).
  2. Add water and carrots, then cook 'til carrots are beginning to get tender. The carrots will be crunchy unless you cook them a fairly long time.
  3. Add leftover vegetables, macaroni, tomato sauce, Italian spices, and salt and pepper to taste, and simmer until the flavors blend and all ingredients are warm through.
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This is the ARO Restaurant in Sundance, Wyoming, I found this recipe while browsing and we were all suprised on how well it sold. Thank you for submitting this recipe. You are acknowleged for it.


I really liked this quick meal. I left out the carrots so it was fast and used wide egg noodles instead of elbow. I also used more sauce and less water so it was kinda like a stew, it was great!


This is a very yummy recipe, but I'm not sure how much it reminds me of a stew. It's like a stew/chilli/hamburger helper/soup, type of thing. Very good and easy though. I left out the celery because I didn't have any. For the vegetables I used a 1/2 cup of canned diced tomatoes, 1/2 cup of frozen corn, 1/2 cup frozen green beans, and a 1/2 cup of frozen peas. Used shell noodles instead of macaroni and kept everything else about the recipe the same. Husband really liked it and so do I.