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Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, turning to sear all sides. Do not overcrowd the pot. Remove browned beef to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.

If using, pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced.

Return the browned beef to the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the beef is very tender.

While the stew is simmering, cook the short pasta according to package directions in a separate pot of generously salted boiling water. Drain well and set aside.

Once the beef is tender, remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the cooked pasta.

Sprinkle the shredded cheese evenly over the top of the stew and pasta. Cover the pot and let sit for 5 minutes, or until the cheese is melted and bubbly. Alternatively, you can transfer the stew to an oven-safe dish, top with cheese, and bake at 375°F for 10-15 minutes until golden and bubbly.

Garnish with fresh chopped parsley and serve hot.


Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, turning to sear all sides. Do not overcrowd the pot. Remove browned beef to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.

If using, pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced.

Return the browned beef to the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the beef is very tender.

While the stew is simmering, cook the short pasta according to package directions in a separate pot of generously salted boiling water. Drain well and set aside.

Once the beef is tender, remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the cooked pasta.

Sprinkle the shredded cheese evenly over the top of the stew and pasta. Cover the pot and let sit for 5 minutes, or until the cheese is melted and bubbly. Alternatively, you can transfer the stew to an oven-safe dish, top with cheese, and bake at 375°F for 10-15 minutes until golden and bubbly.

Garnish with fresh chopped parsley and serve hot.
