Stewed beef

Method

1. Start by cutting the meat into roughly 3-4 cm cubes. Season with salt and freshly ground black pepper. Let it rest for 15 minutes.
2. In a heavy-based pot or a large pan, heat a drizzle of olive oil over medium-high heat. Brown the meat in batches, so the pot does not cool down, for about 3-4 minutes per side until well seared. Remove the meat and set aside.
3. In the same pot, add a little more olive oil if needed and sweat the finely chopped onions over medium heat for about 5-7 minutes, until translucent and soft.
4. Add the tomato pulp and cook for another 2-3 minutes, stirring constantly, to deepen the flavour.
5. Return the meat to the pot and add about 500 ml of hot water, enough to cover the meat.
6. Bring to the boil, then lower the heat to minimum, cover the pot and let it stew for about 60-75 minutes, or until the meat is tender and falls apart easily with a fork.
7. In the last 15 minutes of stewing, bring 4 litres of water with 1 tablespoon of coarse salt to the boil. Once boiling, cook the penne for 10 to 11 minutes, until al dente. Drain and set aside.
8. Check the seasoning of the stew and adjust if needed. Serve the stewed meat piping hot, with the cooked pasta alongside. Enjoy!