Italian Hunter'S Stew

• 2 lb. lean beef stew meat or round steak, cut into 1 1/2-inch cubes
• 1 Tbsp. all-purpose flour
• 3 Tbsp. cooking oil
• 3 large onions, quartered
• 1 c. beef broth
• 8 oz. mostaccioli or penne pasta, cooked and drained
• 2 Tbsp. seasoned salt
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. rosemary
• 2 (14 1/2 oz.) cans Italian stewed tomatoes
• 1 (6 oz.) can tomato paste
• 3 medium carrots, cut into 1-inch pieces
• 1/3 c. shredded Parmesan cheese

1. Toss meat with flour; brown on all sides in oil in a 5-quart Dutch oven.
2. Add onions; saute until tender.
3. Stir in broth, seasoned salt, garlic powder, chili powder, oregano and rosemary. Cover and simmer for 1 1/2 hours.
4. Add tomatoes, tomato paste and carrots.
5. Cover and simmer for 1 hour or until meat and carrots are tender.
6. Stir in macaroni; heat through.
7. Sprinkle with cheese.
8. Yields 8 to 10 servings.

lean beef stew meat, flour, cooking oil, onions, beef broth, mostaccioli, salt, garlic powder, chili powder, oregano, rosemary, italian stewed tomatoes, tomato paste, carrots, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=783811 (may not work)