Italian Beef & Pasta Italian

Ingredients

• 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

Instructions

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.