The Chicken Agrodolce I made on New Year’s Day has been taunting me.
With so many good things to cook, I try not to immediately repeat myself, but there was something about that dish that really spoke to me. So….. I decided I should make a beef variation of it and serve it over pasta – I get something similar and I get something new.
I’m glad I did. It worked. Well.
I took the original concept and ran with it. I got an assortment of olives from the olive bar at Wegman’s along with one spicy pepper. Yum!
Beef Pasta Agrodolce
- 1 lb stew meat in large chunks
- flour for dredging
- olive oil
- 2 cloves garlic, chopped
- 2 leeks, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbs. red wine vinegar
- 1 14oz can diced tomatoes
- 1 6oz can tomato paste
- 1/2 cup chopped roasted red peppers
- 1 1/2 cups chopped assorted olives
- 1 cup red wine
- 2 cups beef broth
- 1 tsp dried oregano
- 1/4 cup raisins
- 2 Tbs. capers
- salt and pepper, to taste
- pasta of your choice – I used Gigli
Dredge beef in flour and brown in dutch oven. Remove from pot and set aside. Add a bit more olive oil, if needed, and saute leeks, carrots, celery, and garlic until wilted. Add tomato paste and cook about a minute.Add the red wine and bring to a boil, scraping up the bits on the bottom of the pot. Add the beef to the pot and cook until wine is reduced a bit.
Add remaining ingredients, and bring to a boil, cover, and place in a 350°F oven for about 3 hours, stirring every hour or so. (You can also simmer on the stove – I like the oven – no muss, no fuss.)
Serve with pasta.
This worked. It was rich, it was hearty, it was beefy, it was filling.
It was everything a good long-simmering sauce should be. We had last night’s rolls to sop up the sauce – not that they were truly necessary, but… if you’re gonna gorge, go big.
I can see doing something like this, again… maybe an Easter Lamb?!?
Hmmmmmmm………