Italian Stew

• 3 Tbsp. cooking oil
• 2 lb. stewing beef, cut up
• 4 medium onions, quartered
• 1 tsp. oregano leaves
• 1 tsp. rosemary leaves
• 1 tsp. chili powder
• 1 tsp. salt
• 1 Tbsp. flour
• 5 1/2 oz. tomato paste
• 1 c. water
• 28 oz. canned tomatoes
• 3 large carrots, thickly sliced
• 4 celery sticks, thickly sliced
• 2 1/4 c. macaroni, trio Italiano

1. Heat cooking oil in frying pan.
2. Brown beef.
3. Transfer to large pot.
4. Peel and cut onions in quarters.
5. Brown in frying pan. Transfer to pot.
6. Measure oregano, rosemary, chili, salt and flour into medium bowl.
7. Stir well.
8. Add tomato paste, water and cut up canned tomatoes.
9. Mix together and add to meat.
10. Bring to a boil.
11. Simmer, covered, for 1 hour and 30 minutes.
12. Add carrots and celery to meat.
13. Simmer, covered, 45 minutes until vegetables and meat are tender.
14. Cook macaroni as directed on package. Drain.
15. Add to meat mixture.
16. Serves 8.

cooking oil, stewing beef, onions, oregano, rosemary, chili powder, salt, flour, tomato paste, water, tomatoes, carrots, celery, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224206 (may not work)