Ingredients

• 1.5 lbs stew beef
• Salt, to taste
• Pepper, to taste
• Vegetable oil, for searing
• 1 large onion, sliced
• 6 celery stalks, sliced
• 3 quarts beef broth (or bouillon: 1.5 tablespoons per quart of water)
• 1 bag (about 8 oz) square pasta noodles
• 4-5 handfuls bow tie noodles
• Bread (French or focaccia) and butter, for serving
• Butter, for bread

Steps

1. Pat the beef dry and season with salt and pepper.
2. Heat vegetable oil in a large pot over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pan. Transfer to a plate.
3. In the same pot, sauté the sliced onion and celery for 10–20 minutes until softened.
4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until the beef is very tender.
5. Remove the beef with a slotted spoon and shred gently. Return it to the pot.
6. Add the square pasta and bow tie noodles; cook as directed on the package. Keep the broth soupy—add more if needed. Avoid over-filling with pasta.
7. Simmer everything together for a few minutes to combine flavors.
8. Serve in bowls with warm bread and butter on the side.