- 1 1/2 lb. chuck or arm roast, cubed
- 1 c. chopped onion
- 2 cloves crushed garlic
- 1 tsp.salt
- 1/4 tsp. pepper
- 2 tbls. olive oil
- 3 – 10 oz. cans beef broth
- 2 cans water
- 1 1/2 tsp. Italian herb seasoning, or to taste
- 1 – 16 oz. can tomatoes, undrained
- 1 – 15 oz. can kidney beans, drained
- 1 1/2 cups thinly sliced carrots
- 1 c. small shell macaroni
- 2 c. sliced zucchini
- parmesan cheese
| Mix beef, onion, garlic salt, pepper and olive oil in Dutch oven. Bake at 400 for 30 minutes or longer until brown. Turn down to 350 and add beef broth, water and Italian seasoning. Cover and cook 1 hour or until tender. Stir in vegetables and macaroni. Cook 30-40 minutes until tender. Serve with grated parmesan. |