French beef stew with pasta broke every culinary rule when 1960s bistros needed cheaper alternatives to traditional bread.
Beef Stew with Pasta
Dive into a soul-warming beef stew that simmers for two hours, allowing the tender chunks of beef to soak up the rich flavors of garlic and thyme. Paired with al dente pasta and crowned with a sprinkle of freshly grated parmesan and vibrant parsley, this dish is a comforting delight that will have everyone coming back for seconds!
Prep
15
min
Cook
120
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(5)
- deux carottes
- 2 branches de céleri
- 3 gousses d’ail
- un oignon blanc
- un peu de persiloptional
🥩Meat & Seafood(1)
- 900g de paleron de bœuf (1.98 lbs)
🥛Dairy & Eggs(1)
- un peu de parmesanoptional
🫙Pantry Staples(4)
- 800ml de pulpe de tomates (27 fl oz)
- des pâtes, ici rigatoni
- 2 c.à.s de concentré de tomates (30 ml)
- 1,2L de bouillon de légumes (5.07 cup)
🧂Spices & Seasonings(1)
- un bouquet garnis
👨🍳 Instructions
- 1
Start by searing the beef pieces on each side in a pot with a bit of oil.
- 2
Remove the beef and sauté the diced garlic, onion, carrots, and celery for 2-3 minutes.
- 3
Add the tomato paste and cook for a few more minutes.
- 4
Then add the crushed tomatoes and vegetable broth, mix well, and return the meat to the pot with the herb bouquet.
- 5
Let it simmer on low heat for 2 hours, partially covered.
- 6
Once the time is up, retrieve the meat and shred it before returning it to the pot.
- 7
Add the pasta and mix well before serving in a plate with parmesan and a bit of parsley.
💡 Pro Tips
- ✓Sear beef at 400-450°F surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the low-temperature braising phase.technique400-450°F surface temp
- ✓Cook tomato paste for 2-3 minutes until it darkens by one shade to concentrate sugars and eliminate raw acidity through caramelization.timing2-3 minutes
- ✓Maintain stew at 185-195°F during the 2-hour braise to break down collagen into gelatin without overcooking muscle fibers into dry strands.technique185-195°F
- ✓Add pasta directly to the stew during the last 8-12 minutes of cooking so it absorbs the braising liquid while releasing starch to naturally thicken the sauce.timing8-12 minutes
- ✓Use a heavy-bottomed pot with at least 3mm thickness to prevent hot spots that can scorch the bottom during the long braise and ensure even heat distribution.equipment3mm thickness minimum
Share this recipe
Prep
15
min
Cook
120
min
Serves
6
people
Level
intermediate
Share this recipe
French beef stew with pasta broke every culinary rule when 1960s bistros needed cheaper alternatives to traditional bread.
Beef Stew with Pasta
Dive into a soul-warming beef stew that simmers for two hours, allowing the tender chunks of beef to soak up the rich flavors of garlic and thyme. Paired with al dente pasta and crowned with a sprinkle of freshly grated parmesan and vibrant parsley, this dish is a comforting delight that will have everyone coming back for seconds!
📝 Ingredients
Serves 6🥬Fresh Produce(5)
- deux carottes
- 2 branches de céleri
- 3 gousses d’ail
- un oignon blanc
- un peu de persiloptional
🥩Meat & Seafood(1)
- 900g de paleron de bœuf (1.98 lbs)
🥛Dairy & Eggs(1)
- un peu de parmesanoptional
🫙Pantry Staples(4)
- 800ml de pulpe de tomates (27 fl oz)
- des pâtes, ici rigatoni
- 2 c.à.s de concentré de tomates (30 ml)
- 1,2L de bouillon de légumes (5.07 cup)
🧂Spices & Seasonings(1)
- un bouquet garnis
👨🍳 Instructions
- 1
Start by searing the beef pieces on each side in a pot with a bit of oil.
- 2
Remove the beef and sauté the diced garlic, onion, carrots, and celery for 2-3 minutes.
- 3
Add the tomato paste and cook for a few more minutes.
- 4
Then add the crushed tomatoes and vegetable broth, mix well, and return the meat to the pot with the herb bouquet.
- 5
Let it simmer on low heat for 2 hours, partially covered.
- 6
Once the time is up, retrieve the meat and shred it before returning it to the pot.
- 7
Add the pasta and mix well before serving in a plate with parmesan and a bit of parsley.
💡 Pro Tips
- ✓Sear beef at 400-450°F surface temperature to trigger the Maillard reaction, which creates over 600 flavor compounds that won't develop during the low-temperature braising phase.technique400-450°F surface temp
- ✓Cook tomato paste for 2-3 minutes until it darkens by one shade to concentrate sugars and eliminate raw acidity through caramelization.timing2-3 minutes
- ✓Maintain stew at 185-195°F during the 2-hour braise to break down collagen into gelatin without overcooking muscle fibers into dry strands.technique185-195°F
- ✓Add pasta directly to the stew during the last 8-12 minutes of cooking so it absorbs the braising liquid while releasing starch to naturally thicken the sauce.timing8-12 minutes
- ✓Use a heavy-bottomed pot with at least 3mm thickness to prevent hot spots that can scorch the bottom during the long braise and ensure even heat distribution.equipment3mm thickness minimum