Beef Stew And Rigatoni - cooking recipe

Ingredients

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

Preparation

Shake beef in a bag with seasoned salt.
Heat oil in 4-quart Dutch oven.
Brown, a few at a time.
Add onion, garlic, 2 teaspoons salt, pepper, oregano and Tabasco sauce.
Add tomato sauce and enough hot water to keep liquid 1 inch above meat (about 3 cups).
Stir well.
Cover tightly and bake in a slow oven (300\u00b0) for 2 hours.