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
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.
While beef is simmering, bring a large pot of water to a boil. Cook shells according to package directions.
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 seasoning 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 the 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.