CHILI BEEF AND VEGETABLES

CHILI BEEF AND VEGETABLES 9 oz linguine or fettuccine 3 tablespoons extra virgin olive oil 1 1/4 lbs beef sirloin, cut into 1-inch cubes 1 tablespoon chili powder salt and pepper 1/2 lb baby carrots, cut crosswise into halves or thirds 10 oz. crimini mushrooms, quartered 1/2 cup jarred roasted garlic pasta sauce 1/2 cup water 8 oz frozen peas, thawed 1/2 cup chopped cilantro Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dented. Drain and reserve. Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the beef with the chili powder, and season with salt and pepper. Working in batches, brown the beef in the hot oil, just until browned on all sides, 2-3 minutes per batch. Remove the beef from the Dutch oven with a slotted spoon to a plate and set aside. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the carrots and season with salt. Cook, stirring, for 3 minutes. Add the mushrooms and cook until they start to soften, 3 to 4 minutes. Stir in the pasta sauce and the water and simmer until the carrots are crisp-tender and the sauce has started to thicken. Add the peas and simmer until they are warmed through, another 3 to 4 minutes. Return the beef to the mixture, as well as any accumulated juices, and heat until warmed through. Serve the beef over the pasta and top with chopped cilantro.