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Beef And Pasta Country Casserole

fast.cook's picture
  Beef chuck steak 750 Gram
  Olive oil 2 Tablespoon
  Onions 400 Gram, quartered (5 Small)
  Garlic 2 Clove (10 gm), crushed
  Carrots 240 Gram, chopped
  Dry red wine 250 Milliliter (1 Cup)
  Beef stock 750 Milliliter (3 Cup)
  Tomato paste 125 Milliliter (1/4 Cup)
  Spiral pasta 180 Gram (2 Cups)
  Zucchini 360 Gram, sliced (3 Medium)

Cut beef into 3cm cubes.
Heat half the oil in large pan; cook beef, in batches, until browned all over and cooked as desired.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion is soft.
Return beef to pan with carrot, wine, stock and paste.
Bring to boil; simmer, covered, about 1 hour or until beef is tender, [can be prepared ahead to this point; refrigerate for up to 2 days or freeze] Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Add zucchini to pan with beef mixture.
Bring to boil; simmer about 10 minutes or until zucchini is just tender.
Add pasta; stir until heated through.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
6 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3673 Calories from Fat 1538

% Daily Value*

Total Fat 171 g263%

Saturated Fat 59.3 g296.7%

Trans Fat 0 g

Cholesterol 495 mg165%

Sodium 2314.9 mg96.5%

Total Carbohydrates 274 g91.3%

Dietary Fiber 29.2 g116.7%

Sugars 66.2 g

Protein 196 g391.2%

Vitamin A 854.5% Vitamin C 225.8%

Calcium 56% Iron 140%

*Based on a 2000 Calorie diet

Beef And Pasta Country Casserole Recipe