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Creamy beef with cherry tomatoes and sun-dried tomatoes

A recipe from the Good Food collection.

Ingredients

Creamy beef with cherry tomatoes and sun-dried tomatoes
Creamy beef with cherry tomatoes and sun-dried tomatoes
35 g (1¼ oz/¼ cup) plain (all-purpose) flour
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1.5 kg (3 lb 5 oz) beef chuck steak, trimmed of fat, then cut into 3 cm (1¼ inch)chunks
1½ tablespoons tomato paste (concentrated purée)
60 ml (2 fl oz/¼ cup) white wine
1 onion, finely chopped
2 garlic gloves, crushed
500 g (1 lb 2 oz) cherry tomatoes, halved
90 g (3¼ oz/½ cup) semi-dried (sun-blushed) tomatoes, chopped
250 g (9 oz/1 cup) sour cream
400 g (14 oz) fresh pappardelle
toasted pine nuts, for sprinkling
small basil leaves, to garnish
shaved parmesan, to serve

Method

1. Place the flour, salt, pepper and paprika in a large bowl. Add the beef and toss until evenly coated. Shake off any excess flour, then place the beef in a slow cooker.

2. Mix the tomato paste with the wine, then add to the beef with the onion, garlic, cherry tomatoes and semi-dried tomatoes. Gently mix together. Clean the sides of the bowl with a damp cloth if necessary.

3. Cover and cook on low for 5–6 hours, or until the beef is very tender.

4. Stir in the sour cream, then cover and cook for another 30 minutes, or until heated through.

5. Meanwhile, near serving time, add the pasta to a large pot of rapidly boiling salted water and cook according to the packet instructions until al dente. Drain well.

6. Divide the pasta among serving bowls, then spoon the beef mixture over the top. Sprinkle with the pine nuts, scatter the basil leaves and parmesan over the top and serve.

Main ingredient:
Beef, Cream/Milk, Tomato
Cuisine:
Contemporary
Course:
Main-course

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