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Italian Beef & Pasta

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds boneless beef chuck steaks, cut 1/2-inch thick

  2. 1 tablespoon vegetable oil

  3. 1 medium onion, chopped

  4. 1 large clove garlic, minced

  5. 1 teaspoon dried Italian seasoning

  6. 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained, broken up

  7. 1 (13 3/4 to 14 1/20-ounce) can ready-to-serve beef broth

  8. 1/4 cup dry red wine

  9. 1/2 pound small mushrooms, halved

  10. 4 ounces uncooked mostaccioli (1 1/2 cups)

  11. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, 1/2 at a time; remove. Pour off drippings.

  2. Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is tender.

  3. Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.

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