Lately I figured out I really like pasta and that I should explore more recipes. I usually use minced meat for bolognese style or have my way with the carbonara recipe, but I think I stayed too enclosed between these two recipes for far too long and haven’t really put a thought of how many combinations there are and how I can achieve more from pasta.
So this is one of those attempts to reach out for more flavor. Wondering why so many servings? It’s because I prepared this dish in the pressure cooker – a 9 liter one 🙂 But you can adapt the recipe to half of the current amounts if you like, it’s gonna be equally tasty. Enjoy!
Servings: 7
Calories: 570kcal
Ingredients
- 800 g lean beef cuts
- 500 g whole-wheat pasta
- 1 large onion
- 3 carrots
- 3 garlic cloves minced
- 50 g sweet pepper paste
- 4 beef stock cubes
- 300 ml tomato juice
- 40 g corn starch
- 1 tsp salt
- 1 tsp pepper
Instructions
- For this recipe you will need a pressure cooker. I have a 9 liter one which is too much sometimes 🙂 So after the meat is done, I am throwing half of the liquid, but if you have a 5 liter pressure cooker, this will not be necessary.
- Peel the vegetables, cut them in dices and put them in the pressure cooker.
- Cut the meat in dices or strips, depending on what you prefer, then add it to the pressure cooker.
- Add 2 crumbled beef stock cubes, the salt, the pepper, half of the tomato juice, 5l of water, close the lid and put it on medium heat.
- When the steam has built up and the safety pin rose (I have one of those kind of pressure cookers), reduce the heat to minimum and leave to boil for 60 minutes.
- After the time is up, turn off the heat and leave the pressure to reduce until you are able to open the lid.
- Put away have of the liquid and transfer the rest (including the veggies and the meat) into a smaller pot if you have a large pressure cooker to begin with, or leave it there if you are using a small pressure cooker.
- Turn on the heat and bring to boil.
- Add the remaining beef stock cubes, tomato juice and the minced garlic cloves. Season with salt and pepper if needed and leave to boil for 30 minutes in order to reduce the sauce on low heat.
- After the stew boiled, it’s time to add the corn starch. First add the corn starch powder to a bowl with a few spoons of stew sauce. Mix it up until the composition is fluid, then add it to the pot.
- Stir thoroughly for 2 minutes and then you are ready with the stew 🙂
- Put 5l of water to boil in a large pot and bring to a boil.
- Add a tsp of salt and the whole-wheat pasta. Boil according to the pasta packet instructions.
- Drain the pasta in a large sieve.
- Serve while still hot by adding the pasta on the bottom of the serving bowl and the sauce, meat and veggies on the top of it.
- Enjoy!
