John Myers
Galloway Beef Stew with Pasta
The perfect galloway beef stew with pasta recipe with a picture and simple step-by-step instructions.
- 1000 g Beef – braised beef from Galloway beef
- 3 Thick onions
- 8 Garlic cloves
- 0,25 l White wine
- 3 El Tomato paste concentrated three times
- Herbs: rosemary, 2 leaves of bay leaves, olive herbs, oregano, mint
- One branch each, 4 large leaves of sage
- Herbal salt, pepper, ready-made lamb seasoning
- 150 g Pasta
- 4 Tl Parmesan cheese
- Parry the meat and cut it into large pieces
- Finely chop the knobi and the herbs, leave the bay leaf whole and fish out later
- Roughly chop the onions as well
- Place the meat in an ovenproof dish, mix in all the other ingredients well, pour in the white wine and season well with the lamb spice, stir the tomato paste with a little wine until smooth and also pour into the dish
- Put in the oven and cook for about an hour at 190 degrees
- Place the raw pasta in the tin about 20 minutes before the end of the cooking time (try the meat in between).
- You know, I like to cook everything in one pot. The meat is nice and juicy, the sauce tastes good and doesn’t need to be thickened. Finally, sprinkle the fresh Parmesan cheese on each plate.
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