My Pasta Beef Stew Recipes

ITALIAN BEEF STEW

Steps:

• Preheat the oven to 300°F/150°C.
• Season the beef with salt & pepper and coat with the flour.
• Heat the oil in a large, oven-safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).
• Remove from the pan and set aside.
• Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
• Add the garlic and cook another minute.
• Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half.
• Stir in the tomato paste and tomatoes and stock. Add the parsley and salt & pepper to taste.
• Return the beef to the pan. Cover and bake for 2 hours. Add the carrots and bake another hour.

EASY THICK ITALIAN BEEF STEW

Steps:

• Dredge the beef chunks well in flour.
• In a large pot add 2 tablespoons olive oil, the beef chunks and brown on all sides.
• Add the garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat, lower heat to low, slightly uncover and simmer for approximately 45-60 minutes, stirring occasionally (more time if needed, until veggies are tender).
• Uncover, raise heat, cook until desired thickness. Serve immediately with Italian crusty bread. Enjoy!

MY PASTA BEEF STEW

Steps:

• Saute meat in large Dutch oven and sprinkle with flour and brown. Stir in seasonings and tomato juice. Cover and simmer on medium heat for 1 hour, stirring occasionally.
• Stir in onions, carrots and turnips and simmer another 30 minutes. Add pasta and cook another 20 minutes for bows and shells and only 5 minutes for macaroni. Stirring occasionally. Add frozen peas and cook 10 minutes more.
• Check seasonings and adjust.

GROUND BEEF BAKED BEANS

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; heat through. Transfer to 2 greased 2-qt. baking dishes. Cover and freeze 1 dish for up to 3 months., Cover and bake the second dish at 400° for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer., To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400° for 40 minutes. Uncover; bake until bubbly, 15-20 minutes longer.

EASY BEEF STEW WITH NOODLES

Steps:

• In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
• Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

NORTHERN ITALIAN BEEF STEW

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
• Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
• Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
• Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
• Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.