Beef stew with pasta
4 servings
35 minutes
Beef stew with pasta is a hearty and aromatic dish rooted in British culinary traditions. Here, simplicity meets rich flavors: juicy meat stewed in a rich sauce with vegetables and spices gains tenderness and depth of taste. Bay leaves and pepper add spicy notes, while tomato puree gives a slight tanginess. Wheat flour makes the sauce thick and velvety, perfectly complementing the pasta side. This dish creates an atmosphere of coziness and home warmth, ideal for family dinners and gatherings, allowing enjoyment of classic flavors that evoke comfort. Its simplicity in preparation makes it an excellent choice for lovers of hearty and rich food.
1
Wash the meat (oguzok, kostrets, okovalok), salt it, and place it whole in the pan, then fry on all sides until a golden crust forms on the meat.
- Beef: 500 g
- Beef: 500 g
2
Transfer the roasted meat to a pot, add tomato puree, 3-4 cups of broth or hot water, cleaned, washed, and chopped roots and onion, bay leaf, and pepper.
- Tomato puree: 1 tablespoon
- Onion: 1 head
- Carrot: 1 piece
- Parsley root: 1 piece
- Bay leaf: 2 pieces
- Black peppercorns: 9 pieces
3
Cover the pot with a lid and simmer for 2-3 hours. About 30-40 minutes before the end of cooking, add a tablespoon of flour, roasted to a dark brown color with the same amount of oil; to prevent the flour from clumping, it should be diluted with a small amount of broth beforehand, then stirred and continue to simmer on low heat until the meat is ready.
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
4
Remove the meat from the sauce, slice it, and place it on a dish; garnish with pasta dressed in oil; season the sauce with salt, strain it through a sieve, and pour it over the meat.
- Vegetable oil: 2 tablespoons
