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Beefy Pappardelle
This scrumptious, hearty meal is what muscle building dreams are made of – rich beef, ribbons of stunning pasta and oodles of flavour – delish…
Quick Facts
642
Calories
51g
Protein
76g
Carbs
15g
Fat
4h
Time
6
Serves
Perfect For

Ingredients
- Sunflower oil for frying
- 1½ kg shin of beef or stewing beef - cut into cubes
- 3 tbsp. flour
- 2 large onions - sliced
- 600g carrots - cut into batons
- 4 garlic cloves - crushed
- 850ml beef stock
- Glass red wine
- 3 bay leaves
- Few thyme sprigs
- 400g can chopped tomatoes
- 500g pappardelle pasta
- Grated parmesan - to serve


Calories: 642
Fat: 15g
Sat Fat: 4g
Carbs: 76g
Fibre: 5g
Protein: 51g
Method:
- Heat 1 tbsp. of the oil in a large frying pan.
- Put the beef into a bowl and sprinkle with the flour. Season and mix well.
- Fry the beef in batched until browned and transfer to a casserole dish.
- Add another tbsp. of oil to the pan and stir in the onions and carrots.
- Cover and cook gently for 10 minutes until soft.
- Remove the lid and stir in the garlic, cook for a further minute.
- Pour in the wine and stir well, brining to the boil for one minute, then tip the mix on top of the meat.
- Add the stock, bay leaves and thyme, cover and simmer for 2 ½ hours until the meat is tender.
- If the sauce is thin, add some cornflour to thicken.
- Once the stew has finished cooking, remove half and save for another meal – it goes very well with mash.
- With the remaining half, put the stew into a large pan and use 2 forks to roughly shred the beef.
- Add the tomatoes and bring to a simmer for 15 minutes.
- Meanwhile cook the pasta according to packet instructions.
- Once cooked, serve the pasta in bowls and spoon the sauce on top.
- Top off with grated Parmesan.