Beef and vegetables penne stew

In moments where Corona virus happens, we are locked down, told to stay home and there are limited fresh food. You got to eat thus you only have food in your pantry and fridge. I got to ration food in my pantry food and fridge.

Hooray!!!! I managed to get corned beef and vegetables yesterday. Today, craving for Azlin’s Corned beef stew, a food blogger. In addition of Azlin’s recipe; I have added penne and some spices in it. To call my own. Azlin’s recipe is at the bottom.

This stew is bountiful aroma flavour, enticing, comforting, hearty and delicious meal. Let’s cook!!!!!


200 g can beef corned
2 cooked bacon rinds, (OPT)
1 small onion, chopped
1 Star Anise
1 cinnamon stick
6 black peppercorns
5 cloves
1 Tsp garlic, minced
400 ml vegetables stock
3 stalks kale, tear leaves to bite size
3 stalks celery, cut into bite size
2 medium carrot, cut into bite size
1 tiny red cabbage, shredded (given by sister homegrown)
1/2 red capsicum, cut into bite size
1/2 green capsicum, cut into bite size


Chili flakes, (OPT)
black pepper(OPT)


Place beef corned in small saucepan, on medium heat. Turn all around to brown slightly. Remove from heat and set aside.

In cast iron pan, on low heat cook onion, star anise, cinnamon, black peppercorns, cloves, and garlic until there is aroma flavour.

Now add in beef, breaking up with wooden spoon for 4 minutes. Add stock, and penne. Cook for 20 minutes.

Then cabbage, carrots, celery, and kale. Cook for about 25 minutes until vegetables are cooked.

Next add in both capsicums and bacon, stir to mix well, taste for seasoning. Let it simmer further 5-8 minutes for capsicums to slightly soften. Spoon stew into bowls and serve with a glass of white wine.

Note: You can use gravy beef and any vegetables of your choice. You can use beef stock. You can increase your beef corned to 400 grams, stock to 500 ml or more if you like more gravy.

Azlin’s recipe:



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