Tender beef, sweet potatoes, onions, carrots, spinach, and garlic Braised in Peroni, beef stock, and aromatics. Served over creamy parmesan orecchiette pasta.
Even on hot days, I can always go for braised beef. Today I decided I wanted creamy pasta with tender beef and mushrooms. What started out simple enough kind of went headfirst into a little more complicated.
This dish starts out with an eye of round, it’s not a tender cut and we don’t need it to be. It’s lean, has a lot of flavor, and is usually priced well. The beef is cubed, generously with salt and pepper. Seared on all sides quickly just for some added color. Then set to the side. Followed by sweet potatoes, sweet yellow onions, creamy carrots, garlic, and celery. The veggies will break down into the stew making it thick and rich. After about 5 minutes you deglaze with bubbly peroni beer and beef stock for some added depth. That’s the bulk of the cooking, from there it’s all about returning everything to the pan and adjusting a few seasonings. Cover with a lid and this beef will be ready to go in no time.
The pasta is super simple and comes together in a blink. It builds a nice velvety parmesan cheese sauce with cream and a little pasta water. Check out my tips and tricks below for the best-braised beef and sweet potatoes. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BRAISED BEEF AND SWEET POTATOES:
large sweet potatoes: remember to remove the skins. the skins aren’t going to break down like the flesh. keep the chunks of sweet potatoes large otherwise the there will be none left in the stew.
deglaze: rather than letting the bottom burn and the spices getting bitter if you need to splash the pan with a little bit of beer after braising the meat go ahead. that way it will reabsorb in the vegetables.
salt: salt is super important in any good stew you want to make sure you season the meat with salt and pepper prior to cooking. you need to season the vegetables after they had time to get some color. and after you add in the braising liquid. use coarse black pepper for a deeper sear.
beer: for this recipe i used a milder beer, it’s fruitier, floral, and aromatic. it’s not a heavy beer with a pronounced flavor. if regular beer is all you have available limit home much you use from the can.
pasta water: once the time has a minute left to go remove the pasta water for the recipe. you want the water at its starchiest which is at the end. but sometimes muscle memory kicks in and we dump the water before we had time to remove it. so take it out before you dump it in the colander. the salt and starch from the pasta help the sauce thicken.
orecchiette pasta: orecchiette are like little ears they hold sauce well. but tend to have a bite to them. once the orecchiette is cooked make sure to simmer the noodles in the sauce so they soften up a little. make sure the bottom doesn’t burn, cover it with a lid. add more time to the initial boil to get the pasta a little softer.
SIMILAR INGREDIENTS TO:
- COFFEE BRAISED RIBS W/ PEPPERCORN GRITS
- GARLIC BEEF TIPS & ONIONS
- NEW YORK STRIP BITES & GARLIC SPINACH
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