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Beef And Pasta Country Casserole

fast.cook's picture
Ingredients
  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)
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Quick
Cook Time: 
6 Minutes

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