One pot pasta beef stew

Yield: 4 Servings

Measure 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 \N Carrots; scraped and sliced diagonally into 3/4-inch thick ovals
½ \N Sweet red pepper cut into 1/2-inch strips
8 ounces Small fresh mushrooms cleaned
2 \N Tomatoes; cut into wedges
1 cup Red wine
1 \N 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

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)

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