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Moes Beef, Mushroom And Tomato Pasta Twirls Stew Recipe

Moes beef, mushroom and Tomato Pasta Twirls Stew Recipe
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Cooking Time : 75 minutes
Serving : 6
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Prepare the ingredients before making Moes beef, mushroom and Tomato Pasta Twirls Stew in your home. Then, follow these steps below to serve Moes beef, mushroom and Tomato Pasta Twirls Stew for your family or friends.

Ingredients: Moes beef, mushroom and Tomato Pasta Twirls Stew

  • 2 tbsp olive oil
  • 500 grams Minced Beef
  • 1 large onion, chopped
  • 1/4 tsp Salt
  • 2 clove Crushed garlic
  • 1/2 tsp Powdered Ginger
  • 1 tsp Black Pepper
  • 2 can Chopped Tomatoes
  • 1/2 can Red Kidney Beans
  • 1/2 tsp Papriks
  • 1 pints boiling water
  • 2 vegetable stock bullions
  • 1 tsp Basil
  • 1 tbsp Balsamic vinegar
  • 1 green sweet pepper chopped
  • 1 can Wild Mushroom soup
  • 2 cup pasta twirls
  • 2 tbsp Tomatoe puree.
  • Parsley to garnish
  • 1 tsp more Black pepper ( optional )

How to Make Moes beef, mushroom and Tomato Pasta Twirls Stew

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Moes beef, mushroom and Tomato Pasta Twirls Stew in your home by yourself.

    Step 1
  • In a fry pan, fry the minced beef, until there is no pink meat showing, add chopped onion and fry and add salt and pepper
  • Step 2
  • Then add garlic, ginger to the mix and stir in, mix well. Fry for 5 mins on low.
  • Step 3
  • In s saucepan, add pasta and enough water to cover bring to the boil and simmer until pasta has absorbed most of the water set aside.
  • Step 4
  • In the fry pan, add tomatoes, kidney beans, 1 pint of water, veg cubes, sweet pepper, balsamic vinegar, and basil. Transfer it all to a croc pot, add the wild mushroom soup, add the pasta, mix well and bring to the boil. Simmer for an hour, stirring occasionally. Be careful not to scrape what is stuck on the bottom, when stirring.
  • Step 5
  • At the end add the tomatoe puree to thicken, then transfer to a large bowl sprinkle the parsley in the middle to garnish, nice with a crusty cob, or long french stick. Also add more black pepper if you want to.
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