Braised Beef with Mushrooms, Fennel, Carrots, and Olives On Buttered Tagliatelle
Autumn weather calls for a hearty braise. So many good ones to choose from! So, I have put together several recipes in one, and the results are glorious! Ingredients are paramount to a great outcome, even with a long cooking time. Thanks to my dear friend, Molly, who taught me to use boneless beef short ribs rather than beef chuck. The results will melt in your mouth. Rosemary, thyme, orange zest, and parsley provide subtle and refreshing scents. Orange juice, tomato, and balsamic vinegar add sweet acidic notes. While the bacon, Dijon mustard, fennel, and red wine play off one another in a rich, layered effect. Finally, the mushrooms, carrots, olives, and fennel batons allow this dish to be a pasta topping or a full-meal rich stew. Hours spent in a warm kitchen on a cool autumn day can be downright magnificent!
Oval Le Creuset Dutch oven produces best for a caramelized pasta topping. Round Staub Dutch oven is best for a stew as it retains more moisture.
4 servings
INGREDIENTS:
1 ½ pound boneless beef short ribs, 1-inch cubes
½ teaspoon fresh rosemary, minced
1 teaspoon fresh thyme leaves
3 garlic cloves, peeled, mashed
1 teaspoon fresh ground black pepper
1 orange zest and juice
2 thick slices bacon, diced
2 tablespoons extra virgin olive oil
½ cup onion, small diced
1 small fennel bulb, divided (½ small diced, ½ 2-inch batons)
1 cup red wine
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
2 cups beef stock or broth
1 large tomato, peeled, diced (about 1 cup)
2 carrots, peeled, cut into ½ inch coins
½ pound mushrooms, stemmed, quartered
¼ cup Kalamata olives, pitted
8 ounces dried tagliatelle
2 tablespoons butter
2 tablespoons Italian parsley, chopped
DIRECTIONS:
1. Knead the beef with rosemary, thyme, garlic, pepper, orange zest, and orange juice. Refrigerate for one hour or overnight.
2. Preheat oven to 340°F.
3. In a heavy Dutch oven, cook the bacon in the olive oil over medium-low heat until lightly browned. Remove the bacon pieces to a dish while browning the meat in the remaining oil and bacon fat.
4. Raise heat to medium-high. Add more olive oil if necessary to brown the beef cubes in a single layer on all sides. Do in batches if necessary so as not to overcrowd the pan. Reserve any juices for later with the beef stock. Remove beef to a dish with the bacon.
5. Turn the heat down to medium and lightly brown the onions and fennel. Deglaze the pan with red wine, loosening browned bits with a wooden spoon. Incorporate the Dijon mustard and balsamic vinegar. Reduce the liquid by half. Return the bacon and meat to the pan. Add the beef stock, marinade juices, and diced tomato. Cover with a tight-fitting lid, bring to a boil. Then place in the oven.
6. Braise for an hour. Stir in the fennel batons and carrot coins, braising for another hour. Add the mushrooms and olives braising for an additional half an hour or until the meat is fork-tender.
7. Bring a pot of salted water to a boil. Add the tagliatelle and boil until al dente. Drain and toss with the butter.
8. Place the tagliatelle in a large dish and top with the braised beef. Or serve the stew in bowls. Sprinkle the parsley on top and serve hot.
4 servings
INGREDIENTS:
1 ½ pound boneless beef short ribs, 1-inch cubes
½ teaspoon fresh rosemary, minced
1 teaspoon fresh thyme leaves
3 garlic cloves, peeled, mashed
1 teaspoon fresh ground black pepper
1 orange zest and juice
2 thick slices bacon, diced
2 tablespoons extra virgin olive oil
½ cup onion, small diced
1 small fennel bulb, divided (½ small diced, ½ 2-inch batons)
1 cup red wine
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
2 cups beef stock or broth
1 large tomato, peeled, diced (about 1 cup)
2 carrots, peeled, cut into ½ inch coins
½ pound mushrooms, stemmed, quartered
¼ cup Kalamata olives, pitted
8 ounces dried tagliatelle
2 tablespoons butter
2 tablespoons Italian parsley, chopped
DIRECTIONS:
1. Knead the beef with rosemary, thyme, garlic, pepper, orange zest, and orange juice. Refrigerate for one hour or overnight.
2. Preheat oven to 340°F.
3. In a heavy Dutch oven, cook the bacon in the olive oil over medium-low heat until lightly browned. Remove the bacon pieces to a dish while browning the meat in the remaining oil and bacon fat.
4. Raise heat to medium-high. Add more olive oil if necessary to brown the beef cubes in a single layer on all sides. Do in batches if necessary so as not to overcrowd the pan. Reserve any juices for later with the beef stock. Remove beef to a dish with the bacon.
5. Turn the heat down to medium and lightly brown the onions and fennel. Deglaze the pan with red wine, loosening browned bits with a wooden spoon. Incorporate the Dijon mustard and balsamic vinegar. Reduce the liquid by half. Return the bacon and meat to the pan. Add the beef stock, marinade juices, and diced tomato. Cover with a tight-fitting lid, bring to a boil. Then place in the oven.
6. Braise for an hour. Stir in the fennel batons and carrot coins, braising for another hour. Add the mushrooms and olives braising for an additional half an hour or until the meat is fork-tender.
7. Bring a pot of salted water to a boil. Add the tagliatelle and boil until al dente. Drain and toss with the butter.
Pasta version
8. Place the tagliatelle in a large dish and top with the braised beef. Or serve the stew in bowls. Sprinkle the parsley on top and serve hot.
Stew version
Braised Beef with Mushrooms, Fennel, Carrots, and Olives On Buttered Tagliatelle
Ingredients
- 1 ½ pound boneless beef short ribs, 1-inch cubes
- ½ teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 3 garlic cloves, peeled, mashed
- 1 teaspoon fresh ground black pepper
- 1 orange zest and juice
- 2 thick slices bacon, diced
- 2 tablespoons extra virgin olive oil
- ½ cup onion, small diced
- 1 small fennel bulb, divided (½ small diced, ½ 2-inch batons)
- 1 cup red wine
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 cups beef stock
- 1 large tomato, peeled, diced (about 1 cup)
- 2 carrots, peeled, cut into ½ inch coins
- ½ pound mushrooms, stemmed, quartered
- ¼ cup Kalamata olives, pitted
Instructions
- Knead the beef with rosemary, thyme, garlic, pepper, orange zest, and orange juice. Refrigerate for one hour or overnight.
- Preheat oven to 340°F.
- In a heavy Dutch oven, cook the bacon in the olive oil over medium-low heat until lightly browned. Remove the bacon pieces to a dish while browning the meat in the remaining oil and bacon fat.
- Raise heat to medium-high. Add more olive oil if necessary to brown the beef cubes in a single layer on all sides. Do in batches if necessary so as not to overcrowd the pan. Reserve any juices for later with the beef stock. Remove beef to a dish with the bacon.
- Turn the heat down to medium and lightly brown the onions and fennel. Deglaze the pan with red wine, loosening browned bits with a wooden spoon. Incorporate the Dijon mustard and balsamic vinegar. Reduce the liquid by half. Return the bacon and meat to the pan. Add the beef stock, marinade juices, and diced tomato. Cover with a tight-fitting lid, bring to a boil. Then place in the oven.
- Braise for an hour. Stir in the fennel batons and carrot coins, braising for another hour. Add the mushrooms and olives braising for an additional half an hour or until the meat is fork-tender.
- Bring a pot of salted water to a boil. Add the tagliatelle and boil until al dente. Drain and toss with the butter.
- Place the tagliatelle in a large dish and top with the braised beef. Or serve the stew in bowls. Sprinkle the parsley on top and serve hot.
Nutrition Facts
Calories
787.44Fat (grams)
49.76Sat. Fat (grams)
19.09Carbs (grams)
25.52Fiber (grams)
4.37Net carbs
21.15Sugar (grams)
14.94Protein (grams)
50.71Sodium (milligrams)
676.66Cholesterol (grams)
175.79The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.