Prep 20 mins
Cook 2 hrs 30 mins
This is my mom's rendition of grandma's recipe. It is yummy and tastes even better the 2nd day! :)
- 2 lbs beef, cut into 1-inch pieces
- 4 tablespoons oil
- 1 cup onion, chopped
- 1 garlic clove, minced
- 3⁄4 cup ketchup
- 6 tablespoons Worcestershire sauce
- 1 teaspoon vinegar
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 dash cayenne
- 2 bay leaves
- 3 cups boiling water
- 1⁄4 cup cold water
- 2 tablespoons flour
- 1 lb rigatoni pasta
- Brown 2 lb. beef cut in 1" pieces in 4 T. oil.
- Add and brown lightly onion and garlic.
- Add ketchup, Worcestershire, vinegar, paprika, salt, dry mustard, cayenne, and bay leaves.
- Add boiling water; cover and simmer 2 to 2-1/2 hours. Remove bay leaves.
- Thicken with 2 Tbsp flour in 1/4 cup cold water.
- Cook rigatoni according to box directions, drain, and add to stew.
- This will be soupy when first made, but the pasta will absorb this by the following day.
I made this recipe for the guys in my home (I very rarely eat red meat). I as a bit concerned about the thinness mentioned and didn't want to serve it that way so I got around it by cooking the pasta in the stew instead of adding it after it was cooked. That worked very well indeed. What surprised me was that the ketchup loving guys thought that in this case it added too much sweetness (pick me up off the floor now!) and that they thought they would like it made with tomato sauce better. The recipe works beautifully and the meat comes out butter tender. I topped the servings with a bit of chives. Made for Photo Tag.
Made with well trimmed short ribs as posted. I loved the tangy sauce. The house smelled wonderful while this was cooking. Thanks for posting SweetsLady. Made for I Recommend Tag.
Very mixed reaction - my preference was to serve it over the pasta as each of us required a difference amount (for 4 I used 300 grams of penne) so to help avoid the soupiness I cut the water to 2 cups and upped the flour to 3 tablespoons and I also had 2 1/2 pounds of diced gravy beef/shin beef and gave it the full 2 1/2 hours and the meat was lovely and tender but it was still a bit thinner than we would have liked. The plus is that it is a really easy meal to put together and there is not really a lot of work in it as most of the time it burbles away on the stove and just needs the occassional stir. Thank you SweetsLady, made for Please Review My Recipe.