Italian Beef & Pasta

2 ¼ hours

Ingredients:

• 1 ¼ pounds boneless beef chuck steaks, cut 1/2 inch thick
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 can (14 ½  ounces) Italian-style stewed tomatoes, undrained, broken up
• 1 can (14 to 14 ½ ounces) ready-to-serve beef broth
• ¼ cup dry red wine
• ½ pound small mushrooms, halved
• 4 ounces uncooked mostaccioli (1 ½ cups)
• 2 tablespoons grated Parmesan cheese

Instructions:

1. Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, ½ 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.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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