Slow-Cooked Beef Cubes in a mushroom & onions tomato sauce, served over pasta

PREP 10 MINS COOK 2 HOURS SERVES 6

1 1/2 lbs (680g) stewing beef
1 can (28 oz/796 ml) no-salt-added diced tomatoes, undrained
1 can (5.5 oz/156 ml) tomato paste
3 cups sliced mushrooms
1 cup chopped onions
2 Tbsp reduced-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp white vinegar
2 tsp low-sodium beef bouillon powder
2 tsp minced garlic
1 tsp dry mustard
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
12 oz (340g) uncooked rigatoni (about 7 cups dry)

1. Trim all visible fat from beef. Cut into 1-inch cubes. Arrange beef in a small roaster or a large casserole dish with a lid.

2. Combine remaining ingredients, except rigatoni, in a large bowl. Mix well. Pour over beef.

3. Cover and bake at 350'F for 1 hour and 45 minutes to 2 hours, until beef is very tender. Stir once, halfway through cooking time. Taste and add a pinch of salt if needed.

4. During last 15 minutes of cooking time, prepare rigatoni according to package directions. Drain, Serve hot beef and sauce over rigatoni.

PER SERVING: 482 CAL, 7.2 G TOTAL FAT (2.4 G SAT FAT), 39 G PROT, 61 G CARB, 7 G FIB, 68 MG CHOL, 250 MG SOD

This was quite tasty and fairly easy to make. :)