I felt like eating pasta with meat and vegetables. I forgot to buy minced beef. Then I found Scotch fillets at the back of my freeze. Save my day. Glad to have Scotch fillets, vegetables and pasta. Addition to it I added my own home grown spring onion for some colouring. You don’t have to use spring onion.

Google: “The scotch fillet is a cut that is derived from the boneless eye of the rib. A scotch fillet steak commonly known as a ribeye steak is a beef cut popular among foodies and BBQ lovers. It is tender, juicy, flavorful cut perfect for grilling, pan-frying or broiling. However, cooking a scotch fillet steak to perfection requires some knowledge and techniques. In this article, we will guide you on how to cook a perfect scotch fillet steak. When it comes to the most popular cut of meat the scotch or eye fillet usually takes the crown. Other steaks like a rump for example are also highly rates although I find a rump is more of a acquired taste due to its beefier flavour. This is where a variety of sauces or spice rubs can come in handy to balance out that beef flavour.”

I decided to stew my Scotch fillet with vegetables to go with my pasta. Glad my change of mind ended up with a hearty comforting and delicious meal. Let’s stew!!!

Ingredients

2 Scotch fillet beef, cubes
2 Tbs plain flour, seasoned with salt and black pepper
200 g spiral pasta
2-3 Tbs oil
1 Tbs tomato paste
2 Tbs minced garlic
1 Tbs balsamic vinegar (OPT)
50 g diced bacon
4 small carrots, scrubbed cut the stems and chopped
1 small green capsicum, cut to bite size (OPT)
1/2 small onion, chopped finely
3 c beef stock
1 c dry red wine
1 can chopped tomato
1 can cannellini beans
1 can red kidney
2 bay leaves
1/2 Tsp dried thyme
1/2 Tsp dried sage
1 1/2 Tsp brown sugar
salt
black pepper
spring onion, garnish (OPT)

Method

Toss Scotch beef fillet cubes in seasoned flour and cook in the hot oil cast iron pan over medium-high heat until well browned all around, then remove with a slotted spoon to a plate.

Add diced bacon to cast iron pan and cook about 1 minutes to brown lightly. Next add garlic, onion, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add tomato paste and cook for 1 minute more. Add Scotch beef fillet cubes with the juices back and carrots to cast iron pan and stir for 1 minute to mix well.

Add the wine, beef stock, cannellini beans, kidney beans, chopped tomatoes, bay leaves, thyme, sage and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of cast iron and bring to a boil. Cover the pot with a lid, and simmer for about 2 hours or until the beef is tender. Remove the lid for the last 30 minutes of simmering; add capsicum. By this time, the earlier added vegetables are cooked, and the meat is tender and sauce are rich, thickened and delicious. Remove bay leaves and discard. Check the seasoning. If needed salt or black pepper.

Meantime, fill a pot with water and bring to a boil. Add salt to the water. Add pasta to the boiling water. Stir to prevent sticking. Cook until the pasta is al dente, about 8–11 minutes. Drain pasta in a colander. Then divide into bowls. Spoon the Scotch beef fillet stewed into the bowls. The picture is my bowl. I have added spring onion on top. Serve with a glass of red wine. Enjoy!!!!!

Note: Brown the beef well, it should be pretty dark brown when you remove it from the pan. This is how you get the flavour. You can add in extra vegetables if you like! Mushrooms and red and/ or yellow capsicums are both great choices! You can add potatoes, celery, turnips, You can use a large pot if you don’t have a cast iron pan.

If making ahead one day, let the stew cool fully before refrigerating or freezing. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container or triple ziplocked bag and label name and date; once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.

https://helenscchin.com/2019/01/28/scotch-fillet-stewed-pasta-with-wine/

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