Recipes like this one remind me why I love cooking so much. Simple ingredients. Whole ingredients. A good for you, hearty meal, done in under an hour. This is a recipe that I would have normally passed up, simply because chili powder and my husband’s stomach don’t get along. But since he wasn’t eating with us, I couldn’t help but put it on the menu. And as I stood there over my Dutch oven, stirring a pot full of vegetables, I had to just savor the moment. I know it might sound crazy to some people – especially if you don’t really love to cook – but this simple recipe brought back my kitchen mojo that I feel I have been lacking lately.
And not only did it bring back my mojo, but it was delicious as well. And good news if you are not a meat eater – both my mom and I agreed that we could have totally eaten this without the beef. Don’t get me wrong, I loved the beef, but this would also make a delicious vegetarian meal. I was afraid that the tablespoon of chili powder was going to be too much, but it provided the perfect amount of heat and flavor, and I found myself totally satisfied after sitting down with a bowl of this.
And I failed to mention the other day when I was talking blog changes, but I am no longer going to be adding the linky to link up your Rachael Ray recipes. It’s kind of a pain, and let’s face it – there really wasn’t a whole lot of linking going on anyway. Instead, I am incouraging you to leave links to any Rachael Ray recipes you’ve made this week in the comment section. I still would love to see what you are making – I’ve made what you all are making on more than one occasion!
- 3 tablespoons extra virgin olive oil
- 1¼ lbs. beef sirloin, cut into 1-inch cubes
- 1 tablespoon chili powder
- salt and pepper
- ½ lb. baby carrots, cut crosswise into halves or thirds
- 10 oz. cremini mushrooms, quartered
- ½ cup jarred roasted garlic pasta sauce
- ½ cup water
- 8 oz. frozen peas, thawed
- 9 oz. linguine
- ½ cup chopped cilantro, for garnish
- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Sprinkle with the chili powder and season with salt and pepper. Add the beef and cook just until browned on all sides, 2 to 3 minutes. Remove the beef with a slotted spoon to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the carrots and season with salt. Cook, stirring, for 3 minutes. Add the mushrooms and cook until they start to release their liquid, 3 to 4 minutes. Stir in the pasta sauce and the water and simmer until the carrots are crisp-tender and the sauce has thickened a bit. Add the peas and simmer until warmed through, another 3 to 4 minutes. Return the beef to the pot, along with any accumulated juices, and heat until warmed through.
- Meanwhile, bring a pot of water to a boil and salt generously. Cook the linguine until al dente, drain and reserve.
- Serve the beef over the linguine and top with the chopped cilantro.
- Slightly adapted from Every Day with Rachael Ray December 2011
Check out these other hearty recipes:
Lean Bison and Barley Soup with Green Peas from Cookin’ Canuck
Tuscan Beef Stew from The Comfort of Cooking
African Sweet Potato Soup with Peanut Butter and Black Beans from Eats Well with Others