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Beef Stew with Pasta

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Tender chunks of beef simmered in a rich tomato-based broth with aromatics, served over perfectly cooked pasta. This Beef Stew with Pasta is hearty, comforting, and full of deep, savory flavor—perfect for chilly nights.

Ingredients

Scale
  • 2 pounds Beef Chuck, cut into 1-inch cubes
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, sliced
  • 2 Celery Stalks, chopped
  • 3 Garlic Cloves, minced
  • 2 tablespoons Tomato Paste
  • 1 (28-ounce) can Crushed Tomatoes
  • 3 cups Beef Broth
  • 2 Bay Leaves
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Short Pasta (like elbow or ditalini), cooked

Instructions

  1. Heat a Dutch oven over medium-high heat and add olive oil. Brown the beef cubes on all sides and set aside.
  2. In the same pot, sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cooking for another minute.
  3. Return the beef to the pot and add crushed tomatoes, beef broth, bay leaves, thyme, salt, and pepper. Stir well.
  4. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, stirring occasionally.
  5. Cook pasta separately according to package directions. Drain and set aside.
  6. When stew is ready and beef is tender, remove bay leaves and stir in the cooked pasta.
  7. Serve hot, garnished with fresh parsley or Parmesan if desired.

Notes

  • Sear the beef well for maximum flavor.
  • Cook pasta separately to avoid it becoming mushy in the stew.
  • Simmer low and slow for tender meat and rich broth.

Find it online: https://dishmio.com/beef-stew-with-pasta/