Creamy Beef Pasta w/ Asparagus, Sundried Tomatoes, and Mushrooms

Chad and I went out to eat with my parents a couple weeks ago and I ordered a dish just like this. It was delicious, even the next day when we had it for leftovers. Since we both liked it so much I decided that I would make my own variation. Instead of using the prime rib, which the restaurant used, I used a cut of beef that is much more inexpensive, stew meat.

It took a while to get the dish ready (letting the meat slow cook in the oven), but it was worth it. This dish was so hearty and had so many flavors it really hit the spot. It isn't the healthiest of meals, but everything in moderation, right? The recipe made quite a lot, so we had plenty of leftovers. Next time I plan to make it, I may cook the meat ahead of time to make it a convenient week-night meal.

Creamy Beef Pasta with Asparagus, Sundried Tomatoes and Mushrooms

Beef:

1 lb stew meat
cajun seasoning
flour for dredging (like 1/3 cup or so)
2 Tbs. Canola Oil
1 cup water or beef broth

Heat oven to 350

Season beef with cajun seasoning, dredge in flour and sear on all sides in a large pan with oil over medium heat. ( I used a cast iron skillet so I could just transfer it to the oven. If you don't have one use another oven safe pan and transfer the meat.) Add water/broth cover and cook for 1 hour and a half or until very tender.

Pasta Ingredients:

1 lb pasta (I used penne, but use what you like) cooked according to package directions

8 slices of bacon cooked and chopped

1 cup chopped asparagus (bottoms trimmed) cut into 1/4 inch lengths

1/2 cup sun dried tomatoes chopped

1 8oz. pkg. of mushrooms chopped

Handful of fresh parsley chopped

2 Tbs. olive oil

Salt and pepper to taste

Heat a skillet over medium heat and add olive oil. Add mushrooms, and asparagus and cook until crisp tender. Add the sundried tomatoes and cook for another minute or two more. Season with salt and pepper. Toss in the parsley at the end and set aside until ready to assemble pasta.

Sauce:

8 Tbs. unsalted butter (1 stick)

1/2 cup onion chopped

2 cloves of garlic minced

3 Tbs. flour

1 1/2 cups chicken stock or broth

1/3 cup heavy cream (or use half and half)

1/2 cup grated parmesan cheese

Heat a sauce pan over medium heat and melt butter. When butter is melted add the onion. Cook until it is translucent, then add the garlic. Cook for 30 seconds or so. Add flour and whisk to make a smooth roux. Add stock, whisking the whole time. Add cream and parmesan and whisk until cheese is melted.

When beef is done cut into smaller pieces if needed. Add all ingredients together in a big bowl and serve.