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Liberty Stew

With the July 4th holiday coming up, I thought I'd make a recipe I found in my great- great- grandmother's recipe box called Liberty Stew. It sounds patriotic, despite the fact that we don't typically eat heavy and meaty stews mid-summer. Nonetheless, it's a dish that is easy to make, will provide you with awesome leftovers, and is a filling recipe that is loved by the whole family.

We like a little extra spice in our family so I have adjusted this recipe ever so slightly. The italicized item note which ingredients I've added to make this recipe a little more suited to my family's liking.

*Get these ingredients at your Illinois farmers market!


1 package of macaroni (we use whole wheat rotini)*

1 quart of fire roasted diced crushed tomatoes*

1 pound ground beef*

1 onion, chipped*

2 tablespoons salt flakes

1 teaspoon chili powder

1 tablespoon Italian seasoning

1 teaspoon cumin

1 teaspoon freshly ground black pepper

1 teaspoon roasted minced garlic*


  • Prepare the macaroni per the directions on the package. Drain and leave in the pot.

  • While the pasta is cooking, sauté the onion in a little bit of olive oil. Cook until browned. Then add the chili powder, Italian seasoning, cumin, black pepper and cumin. Mix together. (Note: adding the seasoning to the onion at this point will make the mixture thick and brown - but that's okay!)

  • Add the ground beef to the onion mixture and cook thoroughly.

  • Add the onion/beef mixture to the pot with the drained pasta.

  • Add the crushed tomatoes to the pot.

  • Add the salt to the pot.

  • Stir everything together and place the pot over low heat. Allow everything to simmer for about 5-8 minutes.

  • Serve on a plate or in a bowl! We love to add a little crumble of goat cheese or freshly ground parmesan.

Serving size: approximately eight servings.

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