Greek beef stew with egg noodles (moscharaki me hilopites, made with pappardelle)

Cut the chuck roast into bigger chunks, trimming excess fat.

Heat the pot over medium-high with a little olive oil; brown the beef in two batches, about four or five minutes per side, until golden all around; set aside.

Turn off the heat, add the finely chopped onion for a minute, then cook on medium-low five to six minutes until it begins to soften.

Add the grated garlic until fragrant; deglaze with about a quarter cup of balsamic glaze.

Return the beef with bay leaves, allspice, cloves, the cinnamon stick, salt, pepper, crushed tomatoes, beef broth and a sprig of rosemary.

Bring to a boil, reduce to medium-low, loosely cover and cook about two hours until the beef is tender, stirring now and then and adding water if the sauce thickens too quickly.

After about an hour and a half, remove the rosemary, bay leaves and cinnamon stick; taste for salt and pepper.

Add the pappardelle, a little salt and three cups of warm water; bring to a boil, reduce to low, loosely cover and cook 12 to 15 minutes until al dente.

variation: for a silkier sauce, boil the noodles separately until al dente and add them at the end.

Finish with finely chopped parsley and serve topped with grated kefalograviera or Parmesan; loosen with broth or water when reheating.