Description
Beef stew pasta blends tender, slow-simmered beef with rich tomato gravy and buttery noodles for a hearty, soul-warming meal that’s perfect for weeknights or special gatherings.
Ingredients
2 lbs chuck roast, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, peeled and chopped
2 tbsp tomato paste
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp black pepper
1 tsp salt
1 bay leaf
1 cup beef broth
1/2 cup red wine (optional)
8 oz egg noodles or pasta of choice
Fresh parsley, chopped (for garnish)
Instructions
Pat beef dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches; set aside.
In the same pot, add onions and carrots. Sauté 5 minutes until softened. Add garlic and cook 1 more minute.
Stir in tomato paste, thyme, paprika, and bay leaf. Cook for 1 minute.
Pour in wine (if using) and scrape up browned bits. Add broth and return beef to pot. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours.
While stew simmers, cook pasta according to package instructions. Drain and set aside.
Once beef is fork-tender and sauce has thickened, discard bay leaf.
Serve stew over pasta and top with fresh parsley.
Notes
For extra richness, stir in a spoonful of sour cream before serving.
Store pasta and stew separately in airtight containers.
Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 20min
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg