Creamy Beef and Shells

Creamy beef and shells is a hearty combination of beef, tomatoes and pasta shells that cooks up in one skillet and is guaranteed to hit the spot!

Creamy Beef and Shells
Creamy Beef and Shells

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.

Hack:  Dehydrated vegetables can be used in this recipe.


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8 Replies to “Creamy Beef and Shells”

  1. Thank you Cynthia for suggesting this recipe. It really looks appetizing and worth trying. l am also happy that you can freeze the food for up to 3 months. l am a busy French nurse due to the Covid Virus pandemic while l am a mum at the same time. So preparing food once that can last that long is a great idea. My children are now old enough to retrieve the food and warm it up in the microwave. 

    Keep up the good work.

    1. Antoinette, I hope you are keeping safe during this difficult time!  It’s hard enough to raise children in normal times but this added stress has got to make it nearly impossible.  I’m happy if I’ve been able to help in any small way!

  2. Wow. This is a great recipe. I really like food , you can say I am a addict lol. This recipe blow my mind , it’s really not that hard to do and it is very tasty. Beef is probably my favorite meat and I am so glad that I stumbled upon your recipe, thank you so much for sharing it with us.

  3. Thank you so much for this recipe. It looks very delicious in like something that will for fill me in my roommates. I definitely appreciate this and I actually was wondering if you could do a recipe on some type of homemade pizza. I know that sounds weird but I really trust you for all my recipes so he would rather get a homemade pizza recipe from you

  4. Hi Cynthia, Creamy Beef and Shells is a comforting dinner recipy that the whole family will love. It is a rich, flavorful, and cheesy recipy that kids will love it as well. This recipy is easy to make and it’s unbelieveable delicious.

    Thank you so much for sharing step by step instruction to make this delicious recipy with us. Much appreciated.

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