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Ingredients Jump to Instructions ↓

  1. 2 pounds beef stew meat, cut into 1-1/2-inch cubes

  2. 1 tablespoon all-purpose flour

  3. 3 tablespoons canola oil

  4. 2 garlic cloves, minced

  5. 3 large onions, quartered

  6. 1 cup beef broth

  7. 2 tablespoons seasoned salt

  8. 1 teaspoon chili powder

  9. 1 teaspoon dried oregano

  10. 1 teaspoon dried rosemary, crushed

  11. 2 cans (14-1/2 ounces each ) Italian stewed tomatoes

  12. 1 can (6 ounces) tomato paste

  13. 1/2 cup minced fresh parsley

  14. 3 medium carrots, cut into 1-inch pieces

  15. 8 ounces mostaccioli or penne pasta, cooked and drained

  16. 1/3 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese. Yield: 8-10 servings.

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