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Beef and Noodle Stew

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This was a simple dish to prepare. It was a nice, light stew for the fall season. I can’t wait to make it again and mix it up with some new ingredients!

Ingredients:

1-1/2 cups (5-1/2 oz.) small shell pasta
1 can  (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp.  Steak Sauce
1/4 tsp. crushed red pepper
5 cups  torn spinach leaves (about 5 oz.)
3/4 lb. boneless beef round steak, cut into thin strips
Directions:

1. COOK pasta as directed on package; drain.

2. MIX broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.

3. ADD pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.

Adapted from here.

 

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