Beef and Rigatoni Stew

Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Large macaroni and prunes help make this attractive company fare

Ingredients

  • 1 c. dried prunes
  • ¼ c. flour
  • 1 tsp. salt
  • ½ lbs. lean chuck beef, cut in 1½″ cubes
  • 2 tblsp. salad oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 2 tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. orégano leaves
  • 4 drops Tabasco sauce
  • 1 (8 oz.) can tomato sauce
  • Hot water
  • ½ (1 lb.) pkg. rigatoni, or other large macaroni

Method

  • To make pitting easier, stew prunes 5 minutes in 2 c. water. Drain and cool, then pit and set aside. (The pitted prunes now available do not require precooking.)
  • In a plastic bag containing flour and 1 tsp. salt, shake beef cubes, a few at a time, until they are well coated.
  • Brown beef in hot oil in deep 4-qt. Dutch oven. Add onion, garlic, 2 tsp. salt, pepper, orégano and Tabasco sauce.
  • Add tomato sauce and enough hot water to keep liquid 1″ above meat (about 3 c.). Stir well.
  • Cover tightly and bake in slow oven (300°) 2 hours.
  • Add rigatoni and prunes. Add enough hot water to cover (about 2 c.). Bake 1 hour longer.