Hearty Beef and Pasta Stew

  

This hearty beef and pasta stew is the perfect comfort food for a cold winter day. It's easy to make and packed with flavor.

 

Ingredients:

 

1 tablespoon olive oil

1 pound beef chuck roast, cut into 1-inch cubes

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

1 cup beef broth

1 bay leaf

1 pound pasta (such as rotini or penne)

Salt and pepper to taste

Fresh parsley, for garnish

Instructions:

 

Brown the beef: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef cubes and cook, stirring occasionally, until browned on all sides.

Sauté the vegetables: Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.

Add the liquid ingredients: Stir in the thyme, oregano, red pepper flakes, crushed tomatoes, tomato sauce, beef broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.

Cook the pasta: While the stew is simmering, cook the pasta according to package directions. Drain and set aside.

Combine and serve: Add the cooked pasta to the stew and stir to combine. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Tips:

 

For a richer stew, consider using beef short ribs instead of chuck roast.

Feel free to add other vegetables to the stew, such as mushrooms, zucchini, or green beans.

You can adjust the spice level by adding more or less red pepper flakes.

This stew can be made ahead of time and reheated.

Serve with crusty bread or a side salad.

Enjoy this hearty and satisfying beef and pasta stew!