Beef Bourguignon Pasta – A Hearty, Flavorful Delight

Season the beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides. Remove and set aside.
Cook the Vegetables:

In the same pot, add a little more oil if needed. Sauté onions, carrots, and garlic for 5-6 minutes until softened.
Stir in tomato paste and cook for 1-2 minutes to enhance flavor.
Simmer the Bourguignon:

Add beef and chicken broth to the pot, scraping up any browned bits.
Stir in thyme, bay leaf, and mushrooms. Return the beef to the pot.
Cover and simmer on low heat for 1½–2 hours, or until the beef is tender.
Cook the Pasta:

Cook pasta according to package instructions until al dente. Drain and set aside.
Combine and Serve:

For a creamier sauce, stir in heavy cream at the end and adjust seasoning.
Toss the cooked pasta into the pot, coating it with the rich sauce.
Garnish with fresh parsley and serve warm.
Serving and Storage Tips: