Italian Hunter'S Stew

• 3 Tbsp. salad oil
• 2 lb. chuck roast, cut in 2-inch pieces
• 2 cloves garlic, minced
• 3 large onions, quartered
• 1 (6 oz.) can tomato paste
• 1 Tbsp. all-purpose flour
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. rosemary
• 1 1/2 Tbsp. seasoned salt
• 2 (16 oz.) cans stewed tomatoes
• 1/2 c. snipped parsley
• 3 medium carrots, cut into 1-inch slices
• 1/2 lb. ziti macaroni
• 1/2 c. Mozzarella cheese

1. In large Dutch oven, heat salad oil.
2. Brown chuck lightly on all sides.
3. Add garlic and onions and saute well, turning frequently.
4. Now stir in tomato paste, flour, chili powder, oregano, rosemary, seasoned salt, tomatoes and parsley.
5. Add 1 cup water; simmer, covered, 1 hour and 15 minutes.
6. Skim off fat, if necessary.
7. Now add carrots.
8. Simmer until carrots are tender.

salad oil, chuck roast, garlic, onions, tomato paste, flour, chili powder, oregano, rosemary, salt, tomatoes, parsley, carrots, macaroni, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677485 (may not work)