A luscious stew with tender chunks of beef and elbow macaroni.
Course Main Course
Cuisine European, French, Irish
Keyword beef, carrot, mushroom, pasta
Prep Time 30 minutesminutes
Cook Time 2 hourshours
Rest 5 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 6servings
Calories 262kcal
Ingredients
1lbstewing beeftrimmed and cut into ½-¾ cubes
1tbspvegetable oil
4cloves garlicminced
128 oz canstewed tomatoes
2cupsbeef broth
½tbspbalsamic vinegar
2bay leaves
¼tsppepper
4largecarrotssliced into ½" rounds
2cupsmushroomsquartered
2cupscooking onionchopped/chunked
½cupsmall pasta (elbow macaroni or fusilli)
Instructions
In a large skillet heat oil and sear meat until browned all over.
Transfer to a large dutch oven, casserole dish or clay baker
Sauté garlic and oregano until the garlic is softened.
Pour in tomatoes, beef broth and vinegar. Bring to a boil, stirring and scraping any browned bits.
Pour over the meat, taste and adjust the seasoning needed.
Cover and bake @ 350 ℉ for 1 hour.
Remove from heat, stir in carrots, mushrooms and onions. Bake for an additional 40 minutes @ 350 ℉. At that point, stir in the pasta and bake for an additional 20 minutes.
Remove from heat, uncover and let stand for 5 minutes before serving.