This is a recipe my Grandma Spina taught my mom to make. My Long Island cousins call it “beef juice” my mom called it “macaroni and brown gravy”.  Whatever the name, this is total comfort food on a cold night.

Serves 4

2lbs beef chuck/stew meat (if using  chuck roast,  you can cut it up into 1inch pieces. Remove any fat).

2 vidalia onions, chopped

1-2 Tbs. olive oil

2 cups water, to cover meat

1 tbs. Better Than Bouillon beef base

* or you can omit water and bouillon and add approximately 2 cups of beef broth to cover meat

1 cup pasta shells

salt and pepper to taste

To thicken gravy:

2 tbs. cornstarch

1/3 cup cold water

Instructions

Season meat with salt and pepper.

In a Dutch oven or large deep pot add oil and brown meat.  Add onions and sauté until golden. In a measuring cup add water, boullion  and mix, pour over meat. Bring to a boil  cover and simmer for 2-3 hours stirring once in a while. Cooking until meat is fork tender. (You may have to add a little more water/beef broth if it evaporates).

At this time, cook pasta in a separate pot until al dente. Drain and set aside

When meat is done, in a separate cup add 1/3 cup cold water and

2 tbs cornstarch mix until not lumpy then add to pot. Turn heat up stirring until thickened.

Add pasta to thickened gravy, mix and serve with a generous spoonful of Locatelli or your favorite grated cheese.