Tender beef and bowtie pasta in a garlic Parmesan cream sauce make this a rich, satisfying dinner perfect for cozy nights or family gatherings.

1.5 lbs beef chuck or stew meat, cut into chunks

12 oz bowtie pasta (farfalle)

4 garlic cloves, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1.5 cups beef broth

1 cup diced tomatoes (canned or fresh)

2 tbsp butter

1 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper to taste

Chopped fresh parsley (optional, for garnish)

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Heat butter and olive oil in a skillet or Dutch oven. Season beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
Add garlic to the same skillet and cook for 30 seconds. Stir in diced tomatoes and Italian seasoning.
Return beef to the skillet. Pour in beef broth, bring to a simmer, cover, and cook for 1 to 1.5 hours until tender.
Cook bowtie pasta in salted boiling water until al dente. Drain and set aside.
Lower heat on beef mixture. Stir in heavy cream and Parmesan. Let it thicken slightly.
Add pasta and toss to coat evenly. Garnish with parsley and extra Parmesan if desired. Serve hot.