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?!?