Braised food

Tom Colicchio’s Braised Beef Stew Pasta Recipe

Chef’s Notes

It’s the definition of a dish to stick on your ribs. Delicious cavatelli with robust and tender meat sauce are filling, flavorful and so comforting. The heat of spicy peppers, the crunch of pine nuts and the sweetness of raisins add complexity and tone down the richness.

Technical tip: A pressure cooker is a great tool here to have dinner on the table in less than an hour. This could be done a slower braising in a slow cooker or just on the stovetop.

Special equipment: I highly recommend using a pressure cooker, but it’s not required.



Heat the oil in a large skillet over medium heat until it moves easily in the pan. Season the beef with salt and pepper and add it to the skillet. Sear on all sides until golden brown. Remove to a paper towel lined plate. In the same skillet, add the onion and garlic, and sweat briefly, about 5 minutes.


To the pressure cooker, add the beef, the crispy chili, the dried peppers, the red wine, the tomato paste, the cloves, the tomatoes, the broth and the cocoa powder. Put on high pressure for 30 minutes.


While the beef cooks, prepare your pasta according to package directions, drain and set aside.


Once the meat is cooked, open the top and add the raisins and pine nuts. Cook 5 more minutes at high pressure.


When done, toss the pasta with the beef. Garnish with parmesan, fresh parsley and serve.