“Spider in my stew� is a playful, family-friendly name for a hearty one-pot meal that combines ground meat, vegetables, and pasta in a rich tomato-based broth. The “spider� comes from the spaghetti or other long pasta that sticks out of the stew like legs, making it a fun dish for kids and adults alike. It’s a flexible, budget-friendly recipe that’s perfect for busy weeknights, and it comes together in about 45 minutes.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1 cup (240 ml) beef broth
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 can (8 oz / 227 g) tomato sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 8 oz (225 g) spaghetti or other long pasta, broken in half
- 1 cup (150 g) frozen peas
- 1/2 cup (50 g) grated Parmesan cheese, for serving (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain off excess fat if desired.
- Add the onion, bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the beef broth, diced tomatoes with their juices, tomato sauce, Worcestershire sauce, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the broken spaghetti. Stir well to ensure the pasta is submerged in the liquid. Reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring once halfway through.
- Add the frozen peas and stir. Cover again and continue to simmer for another 5–7 minutes, until the pasta is tender and has absorbed most of the liquid. The stew should be thick but still saucy.
- Remove from heat. Let it rest for 5 minutes before serving. The pasta will continue to absorb liquid as it sits.
- Serve hot, topped with grated Parmesan if desired. For food safety, ensure the ground beef reaches a safe minimum internal temperature of 160°F (71°C) as verified with a food thermometer.
Tips
- Don’t overcook the pasta: The spaghetti will continue to soften as it sits in the hot stew. Cook it just until al dente (tender but still slightly firm to the bite) to avoid a mushy texture.
- Adjust the liquid: If the stew seems too dry before the pasta is done, add a splash of beef broth or water. If it’s too soupy, let it simmer uncovered for a few extra minutes to thicken.
- Make it ahead: This stew actually tastes even better the next day as the flavors meld. You can prepare it fully, let it cool, and refrigerate it in an airtight container for up to 3 days.
- Substitute the protein: Ground turkey, chicken, or Italian sausage work well in place of beef. If using poultry, cook to a safe minimum internal temperature of 165°F (74°C).
Serving Suggestions
Serve this stew in deep bowls with a side of crusty bread or garlic bread for dipping into the savory sauce. A simple green salad with a light vinaigrette balances the richness. For a fun presentation, let the spaghetti strands hang over the edge of the bowl—hence the “spider� look. It’s a complete meal on its own, but you can also offer extra Parmesan and red pepper flakes at the table for those who want a kick.
Variations
- Vegetarian version: Replace the ground beef with 1 cup (150 g) of cooked lentils or a plant-based meat substitute. Use vegetable broth instead of beef broth. Cook plant-based meat to the package instructions.
- Cheesy spider: Stir in 1 cup (100 g) of shredded cheddar or mozzarella just before serving until melted and creamy.
- Spicy spider: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the onion for heat.
- Different pasta: Use broken fettuccine, linguine, or even elbow macaroni if that’s what you have on hand. Adjust cooking time according to the pasta package.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. The stew will keep for 3–4 days. To reheat, place a portion in a saucepan over medium heat, adding a tablespoon or two of water or broth to loosen the sauce, and stir until heated through (165°F / 74°C). You can also microwave individual servings in 1-minute intervals, stirring in between. The pasta will soften further upon storage, so expect a more porridge-like texture the next day—still delicious. Freeze the stew in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can substitute 2 cups (about 4 medium) of chopped fresh tomatoes for the canned diced tomatoes. Add them with the broth and cook as directed. You may need to add a little extra broth if the fresh tomatoes don’t release enough liquid.
Why is it called “spider in my stew�? The name comes from the visual of the long spaghetti strands poking out of the thick stew, resembling spider legs. It’s a whimsical name that appeals to children and makes the dish memorable. There’s no actual spider in the recipe!
Can I make this in a slow cooker? Yes, brown the beef and sauté the vegetables first, then transfer everything except the pasta and peas to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta and peas during the last 30 minutes of cooking, then continue until the pasta is tender.
What can I use instead of Worcestershire sauce? Soy sauce or tamari can be used in a pinch, but the flavor will be slightly different. Alternatively, a splash of balsamic vinegar and a teaspoon of brown sugar can mimic some of the tangy sweetness.
Can I double this recipe? Absolutely. Double all ingredients and use a larger pot. The cooking time may increase slightly, so check that the pasta is tender before serving.
Is this dish suitable for freezing? Yes, it freezes well. Let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth to restore the saucy consistency.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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