Beef And Rigatoni Stew

• 1 1/2 lb. Charolais chuck beef, cut into 1 1/2-inch cubes
• 1 c. dried prunes
• 1/4 c. flour
• 1 tsp. salt
• 2 Tbsp. salad oil (canola)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 4 drops Tabasco sauce
• 1 (8 oz.) can tomato sauce
• hot water
• 1/2 lb. rigatoni or other large macaroni

1. Stew prunes for 5 minutes and pit.
2. Shake beef cubes in a bag with flour and 1 teaspoon salt, a few at a time, until all are coated.
3. Brown beef in hot oil in deep 4-quart Dutch oven.
4. Add onion, garlic, salt, pepper, oregano and Tabasco.
5. Add tomato sauce and enough hot water to keep liquid 1 inch above meat.
6. Stir well, cover tightly and bake in slow oven (300u0b0) for 2 hours. Add rigatoni, prunes and more water.
7. Cover; bake 1 hour longer. Serve with green salad, rolls and light dessert.
8. Enjoy.

charolais, prunes, flour, salt, salad oil, onion, clove garlic, salt, pepper, oregano, tabasco sauce, tomato sauce, water, rigatoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210455 (may not work)