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3 tbsp olive oil
2lb stewing beef, cubed
6 small onions, peeled and cut in half
2 cloves garlic, crushed
5.5 oz can tomato paste
1 tbsp flour
1 tsp chili powder
1 tsp dried leaf oregano
1 tsp dried leaf rosemary
1.5 tsp seasoned salt
1 tsp salt
28-oz cab tomatoes
1/2 cup parsley, finely chopped
1 cup water
3 large carrots, cut into 1-inch (2.5cm)
pieces
8 oz elbow macaroni
1/3 cup grated Parmesan cheese |
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Method :
Heat olive
oil in large heavy saucepan or Dutch oven. Add beef and cook until
lightly browned on all sides, stirring. Add onions and garlic and
continue cooking and stirring 5 minutes. Combine tomato paste, flour,
chili powder, oregano, rosemary, seasoned salt and salt. Stir into
mixture in pan along with tomatoes, parsley and water. Bring to a boil,
turn down heat, cover and simmer 75 minutes. Add carrots and continue
simmering 45 minutes or until meat is tender. Cook macaroni
in boiling salted water while stew is cooking. Rinse under cold running
water. Stir into stew and heat. Stir in parmesan cheese and serve
immediately with lots of crusty bread.
Serves 6
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