Beef Stew And Rigatoni

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

1. Shake beef in a bag with seasoned salt.
2. Heat oil in 4-quart Dutch oven.
3. Brown, a few at a time.
4. Add onion, garlic, 2 teaspoons salt, pepper, oregano and Tabasco sauce.
5. Add tomato sauce and enough hot water to keep liquid 1 inch above meat (about 3 cups).
6. Stir well.
7. Cover tightly and bake in a slow oven (300u0b0) for 2 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013470 (may not work)