A Blazin' British Beef Stew Pasta
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.
Ingredients
- 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
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until caramelized, about 5 minutes.
- Add the garlic and cook for an additional minute, until fragrant.
- Brown the stew beef in the skillet on all sides, about 5 minutes. Remove from skillet and set aside.
- 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.
- Add the browned beef back to the skillet and simmer for an additional 10 minutes, or until beef is tender.
- Cook the pasta according to package instructions. Drain and set aside.
- Stir fresh spinach leaves into the beef sauce, cooking until wilted. Season with salt and pepper.
- Add the cooked pasta to the skillet, tossing to combine with the beef and sauce.
- Serve hot, garnished with a pat of butter and a sprinkle of thyme.
This Blazin' British Beef Stew Pasta is a bold, flavorful twist on a classic dish, perfect for a chilly evening with friends and family. The combination of tender beef, fresh spinach, and hearty pasta will leave everyone wanting more. So, go ahead, add a dash of flair, and serve it up with a side of confidence!