There's more to this beef stew than meets the eye. Sure, there are pasta shells and tomatoes—but where's that tangy steak sauce flavor coming from…?
What You Need
Original recipe yields 6 servings
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. A.1. Original 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
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Let's Make It
Cook pasta as directed on package; drain.
Mix broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.
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.
Keeping it Safe
Cutting raw meat into strips is easier and safer when the meat is partially frozen.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.