Hearty Beef Stew with Pasta and Melted Cheese
Hearty Beef Stew with Pasta and Melted Cheese
Ingredients
For the Beef Stew
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced 1/2-inch thick
- 2 celery stalks, sliced 1/2-inch thick
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot (optional)
- 2 1/2 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 bay leaf
For the Pasta
- 8 ounces short pasta, such as elbow macaroni, penne, or rotini
- 1 teaspoon kosher salt, for pasta water
For Serving
- 1 1/2 cups cheddar cheese, shredded, or a blend of your favorite melting cheeses
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 8 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 90 min
- 6
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.
⏱️ 12 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 7 min•🌡️ 375
- 9
Garnish with fresh chopped parsley and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Stew with Pasta and Melted Cheese
Ingredients
For the Beef Stew
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced 1/2-inch thick
- 2 celery stalks, sliced 1/2-inch thick
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot (optional)
- 2 1/2 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 bay leaf
For the Pasta
- 8 ounces short pasta, such as elbow macaroni, penne, or rotini
- 1 teaspoon kosher salt, for pasta water
For Serving
- 1 1/2 cups cheddar cheese, shredded, or a blend of your favorite melting cheeses
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 90 min - 6
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.
⏱️ 12 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 7 min•🌡️ 375 - 9
Garnish with fresh chopped parsley and serve hot.
⏱️ 2 min