PREP: 15 Minutes
COOK TIME: 1 Hour 15 Minutes
SERVES: 4 Servings
DIFFICULTY: Intermediate
Ingredients
- 1 lb beef stew cubes (chuck roast or similar cut) [Giunta’s Prime Shop]
- 2 carrots (sliced) [O.K. Produce or Iovine Brothers Produce]
- 2 celery stalks (sliced) [O.K. Produce or Iovine Brothers Produce]
- 1 onion (chopped) [O.K. Produce or Iovine Brothers Produce]
- 2 cloves garlic (minced) [O.K. Produce or Iovine Brothers Produce]
- 3 cups low-sodium beef broth [O.K. Produce]
- 1 cup small pasta (like penne) [Kensington Food Company]
- 1 tablespoon olive oil [Kensington Food Company]
- 1 teaspoon dried thyme (or fresh thyme) [The Head Nut]
- 1 bay leaf [The Head Nut]
- Salt and pepper to taste [The Head Nut]
- Optional: 1 cup green beans (1-inch pieces) [O.K. Produce or Iovine Brothers Produce]
Instructions
Brown the beef: In a large pot, heat the olive oil over medium heat. Add the beef stew cubes and brown them on all sides (about 5–7 minutes). Remove the beef and set aside.
Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5
minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.
Add the broth and seasonings: Return the browned beef to the pot. Add the beef broth, thyme, bay leaf, salt, and pepper. Stir to combine. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes to 1 hour, or until the beef is tender
and the vegetables are cooked through. While the stew is simmering, cook the pasta separately according to package directions, then drain.
Combine: Once the beef is tender and the vegetables are done, stir in the cooked pasta and optional green beans (add green beans in the last 10–15 minutes of cooking).
Serve: Taste the stew and adjust seasoning if needed. Serve warm with a sprinkle of fresh
herbs, if desired.
Recipe: Courtesy of
Image: The King Morsels
