Beef Stew With Pasta And Olives

Beef Stew With Pasta And Olives: Because Adulting Is Hard, But Eating Shouldn’t Be

So you’re craving something ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same. Life’s too short for complicated recipes that require obscure ingredients found only at a mystical unicorn farm. What if I told you there’s a magical dish that’s hearty, flavorful, and practically *forces* you to feel like a culinary genius with minimal effort? Enter: Beef Stew with Pasta and Olives. It’s the hug your stomach has been begging for.

Why This Recipe is Awesome

Seriously, why is this recipe awesome? Let’s count the ways. First off, it’s a one-pot wonder (mostly). That means less dishes, which, let’s be honest, is a major win. Second, it’s ridiculously forgiving. Did you chop the onions a *little* unevenly? Who cares! The flavor will still be there. It’s the kind of dish that tastes like you slaved over it for hours, but in reality, you probably just threw things in a pot and wandered off to watch cat videos. Plus, pasta. Need I say more?

Ingredients You’ll Need

• Beef Stew Meat: About 1.5 pounds. Don’t overthink it. Just grab some cubed beef that looks sad and lonely in the meat aisle.
• Olive Oil: A good glug. Or two. Whatever your heart desires.
• Onions: 1 large, roughly chopped. Imperfect is perfect.
• Garlic: 3-4 cloves, minced. Because garlic is life.
• Carrots: 2-3 medium, chopped. They add that *je ne sais quoi* and pretend to be healthy.
• Celery: 2 stalks, chopped. Also for the health façade.
• Beef Broth: 4 cups. The richer, the better.
• Diced Tomatoes: 1 (14.5 ounce) can. Undrained, because we’re not heathens.
• Tomato Paste: 2 tablespoons. For that deep, concentrated flavor.
• Dried Herbs: A mix of thyme, rosemary, and bay leaf. About 1 teaspoon of each. Or just dump in whatever’s in your spice rack.
• Salt and Black Pepper: To taste. Don’t be shy.
• Pasta: 8 ounces of your favorite short pasta (like penne, rotini, or elbow macaroni). The kind that holds sauce like a champ.
• Olives: 1/2 cup of pitted olives (Kalamata or green are great). They add a salty, briny punch that’s surprisingly addictive.

Step-by-Step Instructions

1. Sear that Beef: Heat a tablespoon or two of olive oil in a large pot or Dutch oven over medium-high heat. Brown your beef cubes in batches. Don’t overcrowd the pan, or they’ll steam instead of sizzle. Get that nice crust, folks! Remove beef and set aside.
2. Sauté the Veggies: Add a little more oil if needed. Toss in your chopped onions, carrots, and celery. Cook until they start to soften, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Don’t burn the garlic, it’s a tragedy.
3. Build the Flavor Base: Stir in the tomato paste and cook for a minute, letting it get nice and toasty. This is where the magic starts happening. Pour in the beef broth and scrape up any browned bits from the bottom of the pot – that’s pure flavor gold!
4. Simmer Down: Add the browned beef back to the pot, along with the diced tomatoes (undrained, remember!), dried herbs, salt, and pepper. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours, or until the beef is fork-tender. The longer, the better, IMO.
5. Pasta Time! About 20 minutes before the stew is done, bring a separate pot of salted water to a boil and cook your pasta according to package directions. Drain it well.
6. The Grand Finale: Stir the drained pasta and the pitted olives into the stew. Let it simmer for a few more minutes to allow the pasta to absorb some of that glorious sauce. Taste and adjust seasoning if needed.

Common Mistakes to Avoid

• Skipping the Sear: Thinking you can just toss raw beef into the pot? Blasphemy! Searing the beef builds a crucial layer of flavor. Don’t skip this step!
• Burning the Garlic: Garlic goes from fragrant to bitter in seconds. Keep an eye on it and don’t walk away.
• Not Enough Simmering: This stew needs time to develop its deep, rich flavors. If you rush it, you’ll end up with tough beef and a watery sauce. Patience, grasshopper!
• Forgetting the Olives: They might seem a little quirky, but trust me, those briny little guys are the secret weapon. Don’t leave them out!

Alternatives & Substitutions

Don’t have beef stew meat? No problem! You can use chuck roast cut into cubes, or even lamb shoulder. If you’re not a fan of olives (what is wrong with you?), you can omit them. But I highly recommend giving them a try, maybe with some capers instead for a similar briny pop. No fresh herbs? Dried ones are totally fine. Just use what you have! This recipe is practically designed for improvisation.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker? Absolutely! Brown the beef and sauté the veggies as usual, then dump everything (except the pasta) into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the pasta during the last 30 minutes of cooking. Easy peasy!

What kind of pasta is best? Honestly, any short pasta shape works. The key is that it has little nooks and crannies to catch that delicious stew sauce. Think rigatoni, fusilli, or even shells.

Can I add more veggies? YES! Peas, corn, potatoes (add them with the carrots and celery), mushrooms – throw them in! This stew is a veggie’s best friend.

Is it supposed to be thick or brothy? It should be a nice, hearty, sauce-like consistency. If it’s too thick, add a splash more broth. Too thin? Simmer uncovered for a bit.

Can I use chicken broth instead of beef broth? You *could*, but it would change the flavor profile significantly. Beef broth is really key to that deep, savory goodness. Stick with beef broth if you can!

What if I don’t have olives? As mentioned, capers are a great substitute for that briny kick. Or, just skip them and embrace the pure beefy goodness.

Final Thoughts

There you have it! A ridiculously delicious, totally doable beef stew with pasta and olives that will make you feel like a kitchen wizard, even if your primary skill is ordering takeout. It’s the perfect comfort food for a chilly evening, a lazy Sunday, or any time you just need a tasty pick-me-up. So go forth and conquer! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!