Beef Fondue Farfalle Pasta

It’s funny how some dishes just feel like a quiet evening in a warm kitchen – heavy spoon clinks against a ceramic plate, steam curling softly in the air, you catching bits of parsley on your fingers right before setting the bowl down. Farfalles Bourguignonnes au Boeuf à Fondue is that wrapped-up feeling, in edible form really – buttery soft pasta tied like little bows, tender seared beef curled into the sauce like it belongs there. It smells woodsy, like rosemary even if there’s none, and after a bite or two, that warm little sigh just comes out of its own accord… the kind of dish where time softens a bit around the edges.

Why You’ll Crave It

• Deep, comforting flavors without heavy preparation – it tastes like a long-simmered stew but cooks in just 15 minutes.
• Uses fondue beef which cooks quickly, stays juicy, and sears beautifully with minimal effort.
• Bow-tie pasta catches the sauce in the sweetest little folds – every bite feels deliberate, satisfying.
• It’s flexible: elegant enough for guests, simple enough for a weary Tuesday night, and loved by just about everyone who tries it.

The first time I made this, I left the table mid-dinner just to scribble it down – my partner said, “Don’t change a thing.”

What You’ll Need

• 250 grams farfalle pasta: the little bow-tie shape holds sauce so nicely, and has the best tender-chewy texture when just right
• 200 grams beef fondue meat: thin-sliced, quick-cooking beef, ideally marbled but not fatty
• 1 onion: finely chopped – it softens right into the background, making the base cozy and sweet
• 2 garlic cloves: minced, added just when the onions go golden (don’t let it burn!)
• 400 ml beef broth: bring richness without fuss – try homemade or a good low-sodium store brand
• 1 tablespoon olive oil: for searing and a little depth, nothing too strong or peppery
• Salt and black pepper: to taste – you’ll probably season twice, once mid-cook, once at the end
• Fresh parsley: handful, chopped – tossed over before serving for a bright little moment

Easy How-To

Start with the pasta

Bring a pot of generously salted water to a boil (don’t skip the salt here) and cook the farfalle until just barely tender… al dente, still with a little bite. Usually takes 10, maybe 11 minutes. Drain and set aside – you want it ready the moment the sauce says, I’m done.

Sauté the aromatics

While the pasta cooks, warm the olive oil in a large skillet. Add the onions gently – no rush – and let them soften, about 4 minutes. Stir now and then so they don’t color too quickly. Add the garlic last, just for the final minute or so (it burns fast than you’d think).

Brown the beef

Scoot the onions to one side or take them out briefly – then turn the heat a touch higher and lay in the fondue beef. Give it space. Sear it on all sides until browned and just barely cooked through, but not tough… just a few minutes. Don’t stir too much or it won’t color.

Pour in the broth

Now bring everyone back together in the pan – onions, garlic, beef. Pour in the beef broth and scrape up anything that’s stuck a bit. Let this simmer uncovered for maybe 3 or 4 minutes – it should reduce slightly and smell, frankly, divine.

Fold the pasta back in

Tip in the cooked farfalle and turn everything gently with a wooden spoon until the pasta is coated, not quite swimming, but glossy and soaked full of saucy flavor. Taste now – season if it needs a pinch more salt or cracked pepper.

Garnish and serve

Scatter parsley over the top just before serving. If you’ve got an extra moment, warm the plates first – it makes a difference in how long the dish stays comforting and hot.

Good to Know

• If your broth starts boiling away faster than expected, just add a splash of hot water – no shame, it happens.
• Leftovers are actually better the next day – it becomes more stew-like, and the pasta goes silky and soft in the best way.
• A pinch of crushed red pepper (just a whisper) plays nicely with the richness, if you’re into that gentle heat thing like I am.

Serving Ideas

• Serve with a warm baguette or rustic sourdough to mop up the extra sauce – and honestly, that crusty bread makes the whole meal feel more French countryside by accident.

Top Tricks

• If your sauce feels too thin at the end, you can stir in just a teaspoon of flour paused with a splash of broth – classic home-kitchen fix, works every time.

Frequently Asked Questions

What kind of beef is fondue meat, exactly?

Fondue beef is typically very thin slices of tender cuts – like sirloin or filet – made to cook quickly. If you can’t find it labeled that way, just ask your butcher to slice something lean across the grain into thin pieces.

Can I make this ahead of time?

Yes – it reheats gracefully. Keep it in an airtight container in the fridge, and maybe drizzle a little broth over it before warming up so nothing dries out.

How do I keep the beef from getting tough?

Less is more – only cook the beef until it browns, then let it finish in the broth. If it’s sliced thin and doesn’t linger too long in a hot pan, it will stay tender and delightful.

Any cheese I can add?

Oh, if you must – a gentle touch of grated Gruyère or Comté stirred in right at the end turns this into more of a creamy fusion, but it’s lovely. Just don’t overdo it or you’ll lose that brothy clarity.

Can I double the recipe for guests?

Absolutely. Just make sure your pan is big enough to hold everything without steaming the beef – you want it to brown, not boil. Otherwise, yes, it scales like a charm.