Steak & Pasta

• 1 lb boneless beef top round, trimmed of fat and cut in 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 12 cups reduced-fat beef broth
• 12 cup dry white wine
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 large carrot, sliced
• 8 ounces mushrooms, sliced
• 14 cup tomato paste
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons dried oregano
• 1 (14 1/2 ounce) can stewed tomatoes
• pasta, of your choice

1. Coat beef cubes with flour; set slightly apart in an ungreased shallow 3 to 3 1/2 quart baking dish.
2. Bake at 500 degrees for 20 minutes; remove from oven and let cool in dish for 5 minutes.
3. Reduce oven temperature to 350 degrees.
4. Add broth and wine to beef in baking dish; stir to loosen browned bits.
5. Stir in onion, garlic, carrot, mushrooms, tomato paste, parsley and oregano.
6. Cut up tomatoes; add tomatoes and their liquid to dish.
7. Cover tightly and bake until beef is very tender when pierced (about 2 1/2 hours).
8. When beef is almost done, cook pasta according to package directions.
9. Drain well.
10. Serve meat sauce over hot pasta.

boneless beef, flour, beef broth, white wine, onion, garlic, carrot, mushrooms, tomato paste, fresh parsley, oregano, tomatoes, pasta

Taken from www.food.com/recipe/steak-pasta-202854 (may not work)