Beef and Pasta Country Casserole

This is a lovely recipe, it’s a hearty dish that might be better for a colder day but it’s still fine for now. I found it in Meals in Minutes (in this case the title is a lie cause the beef takes a while to become tender). Just allow yourself and the beef enough time in the kitchen and it will turn out perfectly fine. I changed the amount of carrots and zucchini because it didn’t seem very balanced as I had very few carrots and loads of zucchini. Make sure to use a big pot like below, it’ll make everything easier.


  • 750g whole piece beef chuck steak
  • 5 small onions, quartered
  • 2 cloves garlic, chopped finely
  • 3 medium carrots, chopped
  • 250ml dry red wine
  • 750ml beef stock
  • 125ml tomato paste
  • 250g spiral pasta
  • 2 medium zucchini, chopped


Cut your beef into cubes and season them with salt and pepper. Heat oil in a large pan, the one you want to use later, and cook beef in batches until browned all over. Remove beef and add chopped onions and garlic until onions are soft. Eventually you’ll have to add some more oil. Then add beef, carrots, wine, stock and tomato paste. Make sure you also put the beef juice in that should be on the plate where the beef was sitting and waiting to be returned to the pan. Now bring to a boil, cover and let it simmer for at least an hour. I let it simmer for 2 hours, it’s a lot better for the meat, after 2 hours it’ll be super soft and delicious! About 10-15 minutes before you plan to take your dish off the stove, start cooking your pasta. Also add the chopped zucchini to the pan now, they won’t take long to soften. You may want to season your casserole a bit more with some salt or pepper. When your pasta is ready, drain it and serve it on a plate topped with your yummy casserole. You could also add the drained pasta to the pan and mix it, then serve, what ever way you prefer ūüėČ



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