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Italian Beef & Pasta Italian Beef & Pasta


1 ¼ pounds boneless chuck steaks, cut ½-inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1 large garlic clove, minced
1 teaspoon dried Italian seasoning
1 can (14 ½ ounces) Italian-style stewed tomatoes, undrained and broken up
1 can (14 to 14 ½ ounces) ready-to-serve beef broth
¼ cup dry red wine
½ pound small mushrooms, halved
4 ounces uncooked mostaccioli (1 ½ cups)
2 tablespoons grated Parmesan cheese


1. Cut steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, half at a time and remove. Pour off drippings. 2. Add onion, garlic and Italian seasoning to Dutch oven. Cook 2 minutes, stirring constantly. Add beef, tomatoes, broth and wine, and bring to a boil. Reduce heat, cover tightly and simmer 1 ½ hours or until beef is tender. 3. Stir in mushrooms and mostaccioli, and continue cooking, covered, 20 minutes. Uncover and continue cooking 10 minutes or until pasta is tender. Stir in cheese.