Nothing says autumn like curling up with a big bowl of anything warm. Whether your preference is soup, chili or beef stew, a rainy, chilly day can quickly turn around with the culinary cue of soothing heat.
Marlyn Werner, of the 100 block of Durfor Street, has the perfect recipe -- and fast by stew standards -- to keep the cold at bay. Her Mostaccioli Beef Stew replaces the traditional potatoes with pasta, but keeps the beef and bite. Add a crusty loaf of bread and get the biggest mug you can find for a meal of epic proportions.
Ingredients:
1-1/2 pounds of stew beef, cut into 1-inch cubes
2 tablespoons of oil
1 teaspoon each of salt and paprika
1/2 teaspoon of chili powder
2-1/2 cups of water
1 16-ounce can of whole tomatoes, cut up and with their juice
1 cup each of celery and carrots, sliced
1 medium onion, sliced
1 cup of mostaccioli, or other small pasta of your preference
Directions:
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