Beef And Rigatoni Stew
A hearty beef and rigatoni stew featuring tender beef, sweet prunes, and flavorful herbs, perfect for comforting family dinners and those who enjoy rich, savory flavors.
Ingredients
- 1 1/2 lb. Charolais chuck beef, cut into 1 1/2-inch cubes ⓘ
- 1 cup dried prunes
- 1/4 cup flour ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons salad oil (canola) ⓘ
- 1 medium onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 teaspoon oregano ⓘ
- 4 drops Tabasco sauce
- 1 (8 oz.) can tomato sauce ⓘ
- hot water ⓘ
Instructions
- Stew prunes in boiling water for 5 minutes, then pit them.
- Shake beef cubes in a bag with flour and 1 teaspoon salt until coated.
- Brown beef in hot salad oil in a deep 4-quart Dutch oven.
- Add chopped onion, minced garlic, salt, pepper, oregano, and Tabasco to the beef.
- Pour in tomato sauce and add hot water to keep liquid 1 inch above the meat.
- Stir well, cover tightly, and bake in a slow oven at 300°F for 2 hours.
- Add rigatoni, prunes, and more water, then cover and bake for an additional hour.
- Serve hot with green salad, rolls, and light dessert.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water when baking the stew. If you don't have Charolais chuck beef, any chuck roast will work as a substitute. You can also add vegetables like carrots or celery for added nutrition. To save time, use pre-pitted prunes or dried apricots as an alternative.
Serving Suggestions
Serve the beef and rigatoni stew hot, garnished with fresh parsley if desired. It pairs beautifully with a side of green salad and crusty rolls for a complete meal. For a light dessert, consider serving Watergate Salad or Dessert, which complements the hearty stew nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water if needed to loosen the sauce. The flavors will deepen as it sits, making it even tastier the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Rigatoni Stew contains roughly 371 calories, with 12g protein, 88g carbohydrates, and 8g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (177% of the Daily Value), and calcium (140% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 50g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or until the beef is tender.
What type of pasta can I use besides rigatoni?
While rigatoni is ideal for this stew, you can substitute it with other pasta shapes like penne or ziti. Just ensure the pasta is sturdy enough to hold up during the baking process.
How can I thicken the stew if it's too watery?
If the stew is too watery after baking, you can thicken it by mixing a tablespoon of cornstarch with cold water to create a slurry. Stir this into the stew and bake for an additional 15-20 minutes until thickened.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).