• 3 spencer or rib-eye steaks
• 2 1/2 cups sliced carrots
• 4-5 cloves crushed garlic
• 1 box sliced mushrooms
• 1 medium-large onion (chopped)
• 1 can condensed beef broth
• 1 26 oz. jar Barilla spagetti sauce
• 10 oz. burgundy wine
• 3 tbsp olive oil
• 1 tbsp oregano
• 1 bay leaf
• 1 tsp onion powder
• 1 lb (454 g) box penne pasta
• 3 tbsp parsley (chopped)
• Black pepper

Cut steaks into small cubes. Coat skillet with olive oil, toss in cubed meat, season & brown until medium rare. Set aside. In same skillet, add a little more olive oil, then toss in sliced carrots and broccoli florets. Sauté until slightly tender. Add crushed garlic, chopped onions and mushrooms. Sauté all together until glazed. Return cubed steak to pan with veggies and add oregano, parsley, basil, black pepper and bay leaf. Add beef broth, wine, and jar of spagetti sauce. Cook for 20 minutes or until meat and veggies are tender. Add pepper to taste. Meanwhile, cook pasta in salted water until done, drain and combine with stew. Top with shredded Parmesan cheese. Serves 6 to 8.