# Ingredient List:
→ Beef
01 - 1.1 lbs beef stew meat, cut into ¾-inch cubes
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and chopped
05 - 2 celery stalks, chopped
→ Tomatoes & Broth
06 - 1 can (14 oz) diced tomatoes
07 - 2 tablespoons tomato paste
08 - 4 cups beef broth
→ Pasta
09 - 5 oz small pasta (ditalini or elbow macaroni)
→ Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon smoked paprika
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ Oil
15 - 2 tablespoons olive oil
→ Optional Garnish
16 - Fresh parsley, chopped
17 - Grated Parmesan cheese
# Step-by-Step Instructions:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, chopped carrots, and celery. Cook, stirring occasionally, until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute.
03 - Stir tomato paste into vegetables and cook for 1 minute to develop flavor.
04 - Return beef to pot. Add diced tomatoes with juice, beef broth, oregano, basil, smoked paprika, bay leaf, salt, and black pepper. Stir well.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until beef is tender.
06 - Add pasta to the pot. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and the stew thickens.
07 - Remove bay leaf. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley and grated Parmesan if desired.
