Leftover roast beef and jarred pasta sauce take on a homemade flavor when slowly simmered together. A splash of red wine gives depth to the sauce.
This stew is delicious served over the noodles, fresh with watercress and flavorful with golden garlic.
Yield: Serves 4 to 6
Ingredients:
- For the stew:
- Half of the remaining Pepper-Crusted Roast Beef, reserved from night one
- 1 tablespoon olive oil
- 2 large cloves garlic, finely chopped
- 2 cups of your favorite pasta sauce (preferably thick)
- 1 cup beef broth
- 8 ounces sliced mushrooms
- 1/4 to 1/2 cup red wine, optional
- Salt and pepper to taste (if needed)
- For the noodles:
- Leftover Noodles with Creamy Creole Mustard Sauce
- 2 large cloves garlic, finely chopped
- 1/4 cup olive oil
- 1 bunch watercress, washed and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon Tabasco Sauce
Preparation:
FOR THE STEW:
Trim any visible fat from the beef and cut the meat into 1/2-inch cubes
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until barely golden. Add the beef, pasta sauce, broth and mushrooms and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes. Uncover and cook, stirring occasionally, for 20 minutes longer. If desired, add the red wine. Taste and, if desired, season with additional salt and/or pepper.
FOR THE NOODLES:
Place the noodles in a large bowl, add garlic, oil, watercress, salt, pepper and Tabasco Sauce and toss gently to coat. Set aside to warm up to room temperature, or heat in microwave or saucepan.
To serve, divide the noodles evenly among individual plates and spoon the hot stew over the noodles.
More Recipes in The "Thrice is Nice" Menu:
Thrice is Nice: Three Meals from One
Noodles with Creamy Creole Mustard Sauce
Swiss Chard with Vinegar and Butter
Swiss Chard and Caramelized Onions