- 500 g beef chuck, cut into big 2.5 cm cubes
- 3-4 tbsp Worldfoods Malaysian rendang paste
- 2 cups of beef stock
- 1 cup water
- 1/2 onion, chopped
- 2 garlic, chopped
- 2 carrot, cut into 1 cm cube
- 2 tbsp olive oil
- Some plain flour for dusting
- Parsley, coursely chopped
- Salt & pepper to taste
- 350g angel hair pasta
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