Greek Beef Stew with Egg Noodles Moschari Kokkinisto me Hilopites (with Pappardelle)

Ingredients

• 2 tablespoons olive oil
• 3 pounds chuck roast, cut into large cubes
• 1 onion, finely chopped
• 5–6 garlic cloves, grated
• 4 tablespoons balsamic vinegar
• Beef broth, as needed for deglazing
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon
• 3 whole cloves
• 1/2 teaspoon allspice
• 2 bay leaves
• 1 (28-ounce) can crushed tomatoes
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper, to taste
• 400 g pappardelle noodles, cooked al dente
• Fresh parsley, finely chopped
• Grated kefalograviera or Parmesan cheese
• Crumbled feta, optional

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed...: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches and brown well on all sides. Remove the beef from the pot and set aside.

2. 2

   In the same pot, add the chopped onion...: In the same pot, add the chopped onion and cook until soft and lightly golden, about 5–7 minutes. Stir in the grated garlic and cook briefly until fragrant.

3. 3

   Deglaze the pot with the balsamic vinegar, scraping...: Deglaze the pot with the balsamic vinegar, scraping up all the browned bits from the bottom. Add a splash of beef broth if needed to loosen the fond.

4. 4

   Return the beef to the pot and add...: Return the beef to the pot and add the cinnamon, cloves, allspice, bay leaves, crushed tomatoes, rosemary, salt, and pepper. Stir well and bring to a gentle boil.

5. 5

   Reduce the heat to low, cover, and simmer...: Reduce the heat to low, cover, and simmer for 1½ to 2 hours, or until the beef is very tender and the sauce has thickened.

6. 6

   Remove the rosemary sprig, bay leaves, and cinnamon...: Remove the rosemary sprig, bay leaves, and cinnamon stick before serving. Adjust seasoning with additional salt and pepper if needed.

7. 7

   Cook the pappardelle noodles in well-salted boiling water...: Cook the pappardelle noodles in well-salted boiling water until al dente. Drain and either stir the noodles directly into the beef stew or serve the stew spooned generously over the pasta.

8. 8

   Finish with chopped parsley and grated kefalograviera or...: Finish with chopped parsley and grated kefalograviera or Parmesan. Add crumbled feta on top if desired.