Beef Mostaccioli Recipe

Ingredients for Beef Mostaccioli

• Beef Chuck
• 1/4 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp chili powder
• 2 tsp salt (1.5 tsp + 0.5 tsp)
• 1/2 tsp black pepper
• Vegetable Oil
• 28 oz can crushed tomatoes
• 1 cup chopped carrots
• 1 cup water
• 1 medium onion (chopped)
• 2 stalks celery (chopped)
• Mostaccioli Pasta

How to Make Beef Mostaccioli

1. In a bowl, combine 1.5 lbs beef stew meat, 1/4 cup all-purpose flour, 1 tbsp paprika, 1 tsp chili powder, 1.5 tsp salt, and 1/2 tsp black pepper. Toss to coat the meat evenly.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Set aside.
3. Add 28 oz can crushed tomatoes to the skillet, scraping up any browned bits from the bottom.
4. Stir in 1 cup chopped carrots.
5. Cover and cook over low heat for 30 minutes.
6. Add 1 cup water, 1 medium onion (chopped), 2 stalks celery (chopped), 1 (16 ounce) package mostaccioli pasta, and 1/2 tsp salt to the skillet.
7. Bring to a boil, then reduce heat and simmer for 10 minutes, or until mostaccioli is almost cooked through.
8. Pour the mixture into a 3-quart casserole dish.
9. Cover the casserole dish with a lid or aluminum foil.
10. Bake in a preheated 350°F (175°C) oven for 45-60 minutes, or until the vegetables are tender and the beef is cooked through, stirring occasionally.