Description
This is comfort food at its finest. Tender, juicy and flavorful. Heaven!
Ingredients
- 1-½ pound Beef Bottom Round Roast, Cubed
- ¼ cups Flour
- 1-½ Tablespoon Salt
- 2 teaspoons Black Pepper
- 4 Tablespoons Olive Oil, Divided
- 6 cups Crimini Mushrooms, Cleaned With A Damp Cloth And Sliced
- 1 whole Onion, Sliced Thinly
- 4 cloves Garlic, Chopped
- 1 teaspoon Paprika
- 1 teaspoon Fresh Thyme Leaves (pulled Off The Sprigs)
- 5 Tablespoons Tomato Paste
- 1-½ Tablespoon Worcestershire Sauce
- 10 ounces, weight Fresh Sunburst Tomatoes Or Cherry Tomatoes
- 2 whole Fresno Red Chili Peppers, Stem And Seeds Removed, Sliced
- 2 cups Beef Broth
- 2 Tablespoons Chopped Flat Leaf Parsley
- 1 box (1 Lb. Size) Campanelle Shaped Pasta
Preparation
Preheat oven to 375 F.
Put the beef cubes into a bowl and toss with flour, ½ tablespoon salt and ½ teaspoon pepper.
Add half of the olive oil into the bottom of a large oven-safe pot and heat on high heat. Add beef in a layer and sear for about a minute or two before flipping. Turn heat to medium and sear on all sides for a minute or two then remove beef from pot to a plate.
Turn to medium-low and add the other half of the olive oil. Then add mushrooms. Cook mushrooms until soft. Add the onions and mix around until onions have softened and started to really caramelize. Get all the bits from the bottom of the pot while mixing. Add the garlic and mix. Cook for another minute. Mix in beef, remainder of salt and pepper, paprika, thyme, tomato paste and Worcestershire sauce. Add tomatoes and red chili pepper, and mix in. Add beef broth and mix in.
Place lid on top of pot and place in the oven for 45 to 60 minutes or until beef is tender. When done, remove pot from oven. Add chopped parsley and mix. Serve on top of pasta as pictured or even on top of mashed potatoes or polenta!
For the pasta: Boil a large pot of water. Add plenty of salt and add pasta. Cook for about 7 minutes or according to your package instructions for al dente. Drain and serve.
