A Blazin' British Beef Stew Pasta

A Blazin' British Beef Stew Pasta
Chef Brainy
What Started it all:
Stew Beef, Spinach, pasta, skillet

A hearty, bold, and flavorful twist on a classic British dish, perfect for a chilly evening with friends and family.


  • 1 pound stew beef, cut into 1-inch cubes
  • 2 cups fresh spinach leaves
  • 8 oz pasta of your choice (I recommend a hearty, thick-cut pappardelle)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup red wine (optional, but trust me, it makes a difference)
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter


  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until caramelized, about 5 minutes.
  2. Add the garlic and cook for an additional minute, until fragrant.
  3. Brown the stew beef in the skillet on all sides, about 5 minutes. Remove from skillet and set aside.
  4. In the same skillet, add beef broth, red wine (if using), and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the browned beef back to the skillet and simmer for an additional 10 minutes, or until beef is tender.
  6. Cook the pasta according to package instructions. Drain and set aside.
  7. Stir fresh spinach leaves into the beef sauce, cooking until wilted. Season with salt and pepper.
  8. Add the cooked pasta to the skillet, tossing to combine with the beef and sauce.
  9. Serve hot, garnished with a pat of butter and a sprinkle of thyme.

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