Hearty Beef & Root Vegetable Stew with Whole Wheat Pasta
A comforting and quick beef stew packed with seasonal root vegetables like celeriac and parsnip, simmered in a rich tomato broth, served alongside al dente whole wheat pasta.
Ingredients
- Lean Beef Cubes175 g
- Beef Broth150 ml
- Whole Wheat Pasta25 g
- Onion50 g
- Garlic1 clove
- Diced Tomatoes100 g
- Olive Oil3.8 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Celeriac75 g
- Parsnip50 g
- Dried Thyme0.5 tsp
- Bay Leaf0.5 leaf
Instructions
- 1Step 1
Step 1: Dice celeriac, parsnip, and onion. Mince garlic. Cut beef into bite-sized cubes.
- 2Step 2
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 3-4 minutes. Remove beef and set aside.
- 3Step 3
Step 3: Add onion, celeriac, parsnip, and garlic to the pot. Sauté for 3-4 minutes until slightly softened.
- 4Step 4
Step 4: Return beef to the pot. Add diced tomatoes, beef broth, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes until vegetables are tender.
- 5Step 5
Step 5: Meanwhile, cook whole wheat pasta according to package instructions until al dente. Drain well.
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