Makes 4 Servings
1 1/4 pounds stewing beef
1 can (28 oz) tomatoes, undrained, cut up
1 can (6 oz) tomato paste
3 cups sliced mushrooms
1 cup chopped onions
2 tbsp each reduced-sodium soy sauce, brown sugar, and white vinegar
2 tsp low-sodium beef bullion powder
2 cloves garlic, minced
1 tsp each dry mustard and dried oregano
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
10 oz uncooked rigatoni (about 6 cups)
1. Preheat oven to 350°.
2. Trim all visible fat from beef. Cut into 1-inch cubes. Arrange beef in a smaller roaster or a large casserole dish.
3. Combine remaining ingredients, except rigatoni, in a large bowl. Mix well. Pour over beef. Cover and bake for 1 hour and 45 minutes to 2 hours, until beef is very tender. Stir halfway through cooking time.
4. During the last 15 minutes of cooking time, prepare rigatoni according to package directions. Drain. Serve hot beef and sauce over rigatoni.
Recipe taken from