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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 5 |
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This is nice on chilly spring or fall nights. Ingredients:
1 1/2 lbs stewing beef, cut in 1 inch pieces |
1 cup chopped onion |
1 clove garlic, minced |
3 tablespoons vegetable oil |
6 ounces tomato paste |
1 1/2 cups water |
1 cup thinly sliced carrot |
1/4 cup red wine |
3 tablespoons minced parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 1/2 cups large corkscrew macaroni |
1 cup shredded cheddar cheese |
1/4 cup butter or 1/4 cup margarine |
Directions:
1. In Dutch oven or heavy skillet, cook beef, onion, garlic in oil.
2. until beef loses its redness.
3. Stir in next 7 ingredients, cover.
4. Simmer 1 hour, stirring occasionally.
5. Cook macaroni as package directs..
6. Drain.
7. Toss hot cooked macaronii with cheese and butter.
8. Arrange on large serving platter.
9. Spoon Meat mixture over.
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