Ingredients
1 lb. beef stew meat, cut into 1" cubes
kosher salt
Black pepper
1/4 c. extra-virgin olive oil, divided
2 carrots, peeled and diced
2 ribs celery, diced
1/2 yellow onion, diced
3 cloves garlic, minced
2 c. red wine
4 c. beef stock
1 14.5-oz. can whole crushed tomatoes
2 dried bay leaves
2 sprigs fresh rosemary
6 sprigs fresh thyme
2 c. pasta shells
2 tbsp. unsalted butter
8 oz. baby bella mushrooms, quartered
1/2 c. Chopped flat-leaf parsley
Preparation
Step 1Season beef generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add beef and cook, turning every 2 minutes, until browned, 6 minutes. Transfer to a bowl with any pan juices.Step 2Add remaining 2 tablespoons olive oil to pot, along with carrots, celery, onion, and garlic. Cook, stirring regularly, until softened, 5 minutes. Season with salt and pepper. Add beef and pan juices, wine, beef stock, tomatoes, bay leaves, rosemary, and thyme. Bring mixture to a boil, then reduce heat to low and let simmer 30 minutes.Step 3Meanwhile, bring a large pot of salted water to a boil. Boil shells until al dente, 8 minutes; drain.Step 4In a large skillet, heat butter over medium-high heat. Add mushrooms and cook until golden brown, 5 minutes. Season with salt and pepper.Step 5Remove thyme, rosemary, and bay leaves from the pot and stir in mushrooms and pasta shells. Season with salt and pepper and ladle into bowls. Garnish with parsley.
