BEEF-MOSTACCIOLI STEW

1 1/2 lbs beef stew meat

1 to 2 tablespoons canola oil
1 can (16-oz)diced tomatoes
1 cup sliced onion
3/4 cup chopped carrot
1/2 cup chopped celery
1 1/2 cups water
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
pinch of black pepper
1 cup (uncooked) mostaccioli
Shredded mozzarella cheese for garnish

In a large skillet heat the canola oil. Brown the meat in the oil; drain off any excess fat.

In a slow cooker or crock-pot, layer the carrots, celery, onion, and tomatoes. Place the browned meat over the vegetables.

In a small bowl, combine the water, salt, paprika, chili powder, and pepper; mix together well. Pour the mixture over the meat in the cooker. Cover the cooker and cook on high setting for 4 hours or low setting for 8 hours.

Cook the mostaccioli according to the package directions; drain well. Stir the cooked mostaccioli into the stew in the cooker. When serving, sprinkle mozzarella over the top of the stew.

Yield: 4 to 6 servings

 File photo for reference only.