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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A yummy, hearty dish that everyone will like. And it's not that difficult to make. This sounds to me like something my mother or grandmother would have made. I can't wait to try it. Ingredients:
1/4 cup extra virgin olive oil, divided |
2 large onions, halved and then sliced into 1/2-inch moons |
1 cup flour |
1 tablespoon dried thyme |
1 teaspoon salt |
1 teaspoon pepper |
1 1/2 lbs beef round steak, cut into 1-inch cubes |
3 cups beef broth |
3 tablespoons balsamic vinegar |
3 medium carrots, thinly sliced |
8 -10 ounces frozen peas (about 1 cup) |
10 -12 ounces uncooked bow tie pasta |
1/4 cup chopped fresh parsley |
salt |
Directions:
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and cook about 10 minutes or until starting to get browned. Remove to a bowl and reserve.
2. In the same skillet heat remaining olive oil over medium-high heat. In a plastic bag, combine the flour, thyme, salt and pepper. Add the beef cube and toss, shaking off the excess.
3. Add beef to skillet and brown all sides. When browned and bits are starting to stick to the bottom of the skillet, add the beef broth, balsamic vinegar, carrots, and peas plus the onions.
4. Simmer, covered, 30 minutes, stirring occasionally.
5. Meanwhile, cook the bowties in salted water according to package directions. Drain, rinse, and set aside, covering to keep warm.
6. When beef is cooked through and carrots are tender, stir in parsley and season with salt.
7. Serve beef over warm pasta.
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