Braised Beef and Farfalle

This tomato based beef stew smothers a plate full of farfalle pasta for a delicious dinnertime idea!

Ingredients:

1 lb beef blade roast

2 tbsps olive oil

1 onion, diced

1/2 bell pepper, diced

1 tbsp pesto

28 oz can diced tomatoes

1 cup beef broth

2 tbsps balsamic vinegar

1 tbsp ketchup

1 bay leaf

1 tsp dry basil

2 tbsps fresh parsley

salt and pepper

1 or 2 sliced garlic cloves

3 or 4 small carrots, halved

2 cups farfalle pasta

1 tbsp cornstarch

2 tbsps cold water

In a large skillet heat the olive oil to high then salt and pepper the beef and place in the pan. Brown 4-5 minutes on each side then remove to a plate. Add the onion and bell pepper and stir for 2-3 minutes before adding the pesto, canned tomatoes, broth, balsamic, ketchup, bay leaf, basil and parsley.

Return the meat to the pan and top with salt, pepper and garlic slices. 

Add the carrots around the meat, cover and braise in a 350°F oven for 15 minutes, then lower the heat to 325°F for 2 3/4 hours.

Remove the meat to a plate. Mix the cornstarch and cold water together and whisk into the pot. Stir a couple of minutes to slightly thicken then return the meat back to the pot.

But first admire the beauty of it!

Cook the farfalle then drain. You can serve the pasta topped with a piece of beef and all the rest or shred the beef and toss the pasta in the skillet before serving.

Serves 3-4

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