Creamy Beef and Shells
2 tbsp olive oil, divided
½ lb chuck beef, cut into 1” cubes
1 onion, minced
2 cloves garlic, minced (2 tsp)
1¼ cup water, divided
1 tsp Worcestershire sauce
¼ cup red wine
1 red bell pepper, cut into ½ slices
1 green bell pepper, cut into ½ slices
1 cup grape tomatoes, cut in half
¾ tsp Italian seasoning
⅓ cup tomato paste
1 cup beef bouillon
1 tbsp cornstarch
½ cup heavy cream
2 cups pasta shells, cooked
Heat 1 tbsp olive oil in a large heavy skillet or pan over medium high heat. Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
Add onion and saute until softened, about 5 minutes. Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.
Add beef back to pan, add 1 cup water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.
Add red wine to pan and stir to deglaze. Remove beef and juices from pan and set aside.
Heat 1 tbsp olive oil in pan over medium heat. Add peppers and tomatoes. Saute until peppers are soft, 5-7 minutes.
While peppers are cooking, use your fingers or a fork to pull beef apart into small pieces.
Add Italian season and tomato paste to peppers and mix well. Stir in broth and bring to simmer.
Mix ¼ cup water with cornstarch in a small bowl or glass. Add to pepper mixture and bring back to a simmer, stirring constantly. Simmer until broth thickens.
Add beef, cream and shells into pan. Heat through and serve immediately.
4 servings, 595 calories per serving
Hack: Pasta can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.