Beef And Pasta Country Casserole
|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.