Aberdeen Angus Beef Stew with Spirali

With the weather getting colder, enjoy a hearty bowl of Aberdeen Angus beef stew with Marshalls Spirali instead of potatoes.

Recipe courtesy of: Carrie-Ann Gualano


  • 500g Aberdeen Angus stewing beef, chopped into 1-inch pieces
  • 4 carrots, roughly chopped
  • 1 large onion, diced
  • 5-6 mushrooms, roughly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp veg oil
  • A little plain flour
  • 2 beef stock cubes
  • Salt & pepper
  • 2 tablespoons tomato purée
  • 350ml red wine
  • 1 tsp fresh thyme
  • 3 bay leaves
  • 2 tbsp Worcestershire sauce
  • 1 tbsp spiced plum chutney (or cranberry sauce)
  • 125g Marshalls Spirali, cooked, drained and cooled


  1. In a large deep pan, heat the oil & coat the beef in some flour, fry on high heat until browned on all sides then tip onto a plate and set aside.
  2. In the same pan soften the onions on medium heat for 5 minutes, then add the garlic and carrots. Fry these for a further minute before adding in the mushrooms and crumbling in the stock cubes. Now fry for just 30 seconds.
  3. Add the beef back to the pan, squeeze in the purée, chutney, Worcestershire sauce & stir thoroughly.
  4. Now pour in the red wine, add the bay leaves, a good pinch of salt and pepper, and top up with hot water so the ingredients are just covered.
  5. Turn the heat up to bring the stew to a bubble, then reduce the heat to a slow simmer. Place a lid on the pan and cook on low for 2-3 hours, (or slow cooker on low for about 5-6 hours) stirring often and topping up with a little water if needed.
  6. About 5 minutes before serving add in the cooled pasta to heat through in the stew and sprinkle over the thyme. Serve with warm bread for dipping.