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Beef and Mushroom Pasta Pot

We love this simple one-pot, especially since the pasta is cooked right in with the beef to absorb all the wonderful flavors. Not a difficult recipe, but do plan ahead as it needs over an hour on the stove-top to bubble away into a tender and luscious bowl of beefy-mushroomy-garlicky goodness! Add a crisp green salad on the side, and supper is served.

Beef and Mushroom Pasta Pot

3 tbs. butter
1 lb. beef chuck steak, cut into bite-size pieces
1 onion, chopped
2 celery stalks, chopped
12 oz. mushrooms, sliced if large
1 clove garlic, crushed
1 cup dry red wine
3 cups beef stock
12 oz. tagliatelle
4 tbs. crème fraîche
chopped fresh parsley, to serve

Melt the butter in a large pot over a medium-high heat and brown the beef. Add the onion, celery, mushrooms, garlic, and season well. Reduce the heat and cook for 15-20 minutes, until the vegetables are tender. Add the wine and stock, then cover and simmer on a low heat for one hour until the meat is tender.

Increase the heat, then add the pasta along with a little extra stock if necessary to cover everything. Cook for a final 8-10 minutes or until the pasta is cooked al dente. Stir in the crème fraîche, check seasoning, and serve in big bowls sprinkled with chopped parsley.

One Comment Post a comment
  1. Jinny #

    This was positively delicious. We’re so happy we have leftovers. Can’t wait to sit down to dinner and enjoy it again.

    April 27, 2015

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