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Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles

Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles Recipe

  • 3 pounds boneless beef short ribs, cut into 1½-to-2-inch chunks
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon plus ½ teaspoon thyme leaves, plus 6 sprigs
  • 6 cloves garlic, smashed
  • Zest of ½ orange
  • 5 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • ½ cup diced fennel
  • ½ cup diced carrot
  • 1 bay leaf, preferably fresh
  • ¾ cup San Marzano canned tomatoes, crushed slightly, plus 8 whole San Marzano tomatoes
  • ¼ cup balsamic vinegar
  • 2½ cups hearty red wine, preferably southern French
  • 4 cups beef or veal stock
  • ½ cup pitted Niçoise olives
  • ¾ pound pappardelle
  • 6 tablespoons unsalted butter
  • 4 ounces young spinach, cleaned
  • ¼ cup plus 2 tablespoons chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1468kcal (73%)
Total Fat 108g (167%)
Saturated Fat 45g (226%)
Cholesterol 203mg (68%)
Total Carbohydrate 59g
Dietary Fiber 5g
Sugars 8g
Protein 46g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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