Italian Beef & Pasta

Italian Beef & Pasta
A hearty meal for the whole family.

Prep: 15 minutes
Cook: 2 hours
Servings: Serves 4

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

1 Tbsp. vegetable oil

1 medium onion, chopped

1 large clove garlic, minced

1 tsp. dried Italian seasoning

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

1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth

1/4 cup dry red wine

1/2 lb. small mushrooms, halved

4 oz. uncooked mostaccioli pasta (1-1/2 cups)

2 Tbsp. grated Parmesan cheese

	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.
	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.
	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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