Beef And Rigatoni Stew - cooking recipe

Ingredients

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

Preparation

Stew prunes for 5 minutes and pit.
Shake beef cubes in a bag with flour and 1 teaspoon salt, a few at a time, until all are coated.
Brown beef in hot oil in deep 4-quart Dutch oven.
Add onion, garlic, salt, pepper, oregano and Tabasco.
Add tomato sauce and enough hot water to keep liquid 1 inch above meat.
Stir well, cover tightly and bake in slow oven (300\u00b0) for 2 hours. Add rigatoni, prunes and more water.
Cover; bake 1 hour longer. Serve with green salad, rolls and light dessert.
Enjoy.