Beefy Pasta Simmer (Print Version)
# Ingredients:
→ Core Components
01 -
Around 2-3 pounds of beef chunks for stews
02 -
1 tbsp cooking oil
→ Broths and Sauces
03 -
4 cups of beef stock
04 -
One standard 14-ounce can of diced tomatoes
05 -
24 ounces of store-bought puttanesca
→ Noodles
06 -
About 1 1/2 cups of egg noodles or any pasta you prefer
→ Extras
07 -
A little bit of sugar to sweeten (optional for balancing tartness)
08 -
Grated parmesan on top (if you like)
# Instructions:
01 -
Get a skillet hot with some oil over medium-high heat. Brown the chunks of beef on all sides till they’re golden. Pour out any extra fat.
02 -
Toss the seared beef into the slow cooker. Pour in the beef stock, puttanesca, and tomatoes. Set it on low and let it cook for 6-8 hours until the beef is soft and shreddable. Add the noodles in during the last 30 minutes.
03 -
Start by browning the beef in oil using the sauté setting. Pour in the stock, diced tomatoes, and puttanesca, and scrape the bottom to prevent sticking. Set it to high pressure for an hour, then naturally release. Stir in the noodles and let them sit and cook in the residual heat for about 20 minutes.
04 -
Check and tweak the taste by adding a pinch of sugar if it’s too tart. Dish it out into bowls while still hot, sprinkle some parmesan on top if you’d like, and serve.
# Notes:
01 -
If you’re in a rush, cook it on the stovetop for 1-2 hours, though the longer method makes the beef softer.
02 -
The noodles will soak up a lot of liquid as it rests.
03 -
You can totally make this ahead of time and just warm it up later.