Tuesday, February 11, 2014

Slow Cooked Beef with Pasta

Nothing more homely than a rich beef casserole anytime of the year - yes you heard me correctly I don't keep cooking casseroles just for a cold winter's night.  Just like roasts we have them anytime of the year.

This recipe is not only hearty but it's very easy to cook.  The beef was so tender, melt in your mouth in fact, and surrounded by a sauce that reminded me of a Hungarian Goulash.  Deep and rich from the paprika yet not overpowering nor spicy. 

Served on warm Tagliatelle put this recipe towards the top of my comfort food list. (Yes I do have a comfort food list which does not inclued Elvis Presley's Deep Fried Peanut Butter and Banana Sandwiches!)

Slow Cooked Beef with Pasta
(Recipe adapted from WW Cheap and Cheerful Cookbook)

500 grams lean beef chuck steak, cut into 3cm cubes
2 onions, cut into wedges
2 garlic cloves, crushed
2 cups beef stock
1 tablespoon sweet paprika
2 teaspoon plain flour
1 tablespoon brown sugar
2 carrots, peeled and sliced
1 red capsicum, large dice
1 green capsicum, large dice
freshly ground black pepper
250 grams dried tagliatelle

Preheat oven to 180 degrees Celsius.

Heat a large non stick frying pan over medium heat.  Spray beef with oil and cook in batches until browned.  Place in a casserole dish.

Spray onions with oil.  Add to pan and cook over low heat for 3 minutes of until softened.  Add garlic, 1 tablespoon stock, paprika and flour.  Cook, stirring for 1 minute.  Stir in remainng stock and sugar. Bring to the boil, stirring continuously.  Pour over beef.  Cover and bake for 1 1/2 hours.  Add carrots and capsicums.  Season with salt and freshly ground black pepper.  Cook for another 30 minutes.

When beef has nearly finished cooking, cook tagliatelle in a large pan of salted boiling water following packet instructions or until tender.  Drain and place in serving bowls.  Top with beef and serve.

(click here for a printable version of this recipe)

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