One pot pasta beef stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Mafalda (Mini Lasagne) OR- Egg Noodles, or... Medium Shells, uncooked |
| 1 | pounds | Lean beef cut into 1-inch cubes |
| ½ | large | Onion; chopped |
| 2 | Carrots; scraped and sliced diagonally into 3/4-inch thick ovals | |
| ½ | Sweet red pepper cut into 1/2-inch strips | |
| 8 | ounces | Small fresh mushrooms cleaned |
| 2 | Tomatoes; cut into wedges | |
| 1 | cup | Red wine |
| 1 | Bay leaf | |
| ¼ | cup | Chopped fresh parsley |
| ¼ | teaspoon | Hot red pepper flakes |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Frozen peas; thawed |
Directions
In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms, tomatoes, wine, bay leaf, parsley and red pepper flakes.
Cover and simmer over low heat for 1½ hours, stirring occasionally. Stir in salt, black pepper and pasta. Cover and cook 10 minutes, stirring occasionally. Add peas and stir to mix. Serve hot.
Serves 4-5
Each serving contains; 652 Calories; 48⅕ g Protein; 60.7 g Carbohydrates; 20 g Fat; 172 mg Cholesterol; 451 mg Sodium. Calories from Fat: 28%
Copyright National Pasta Association () (Reprinted with permission)