2 tbsp. 30 ml Extra-virgin olive oil
1 1 Large yellow onion, diced small
3 3 Medium carrots cut into 1/4-inch rounds
3 3 Celery stalks, cut into 1/4-inch pieces
1 1 large red bell pepper, julienned
2 ¼ lbs. 1 kg Beef chuck steaks, fat trimmed, cut into 6 pieces
2 cups 500 ml Crushed tomatoes
2 cups 500 ml Beef broth
3 cups 252 g sliced button mushrooms
3 3 Garlic cloves, smashed and peeled
Coarse salt and ground pepper
2 tbsp. 30 ml Soy sauce
2 tsp 10 ml Worcestershire sauce
12 oz. 336 g Barilla Pappardelle (wide egg noodles)
6 tbsp. 90 ml Sour cream
⅓ cup 90 ml Fresh parsley, chopped
2 tbsp. 6 g chopped chives
In a large skillet, heat 1 tbsp. of the oil over medium heat. Add the onion, carrots, celery and red bell pepper, sauté stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker.
Heat a cast iron skillet, add the remaining oil and sear the beef on all sides. Place into the slow cooker along with the, tomatoes, broth, mushrooms, garlic and salt and pepper, soy and Worcestershire sauces.
Cover and cook on high, for 6 hours, stirring occasionally.
Cook the Pappardelle in boiling salted water for 7 minutes, drain and toss throughout the sauce.
Plate the pasta, smother with sauce, place a steak on each plate and top with sour cream. Sprinkle parsley and chives to serve.