Roman Country Beef Stew

• 1 1/2 lbs beef stew meat, cubed
• 2 tablespoons vegetable oil
• 1 (29 ounce) can whole tomatoes
• 1 (8 ounce) can tomato sauce
• 3 cups water
• 1 large onion, chopped
• 2 teaspoons salt
• 1 teaspoon italian seasoning
• 4 ounces large pasta (I use medium sea shells)
• 1 (14 ounce) can French style green beans

1. In a large pot, brown the meat in oil.
2. Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
3. Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
4. Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
5. (hint, do not use more than 4 oz. of macaroni).
6. Stir in green beans and cook another 15-20 minutes.
7. Serve with parmesan cheese.
8. Goes well with french bread and a salad.

beef stew meat, vegetable oil, tomatoes, tomato sauce, water, onion, salt, italian seasoning, pasta, french style green beans

Taken from www.food.com/recipe/roman-country-beef-stew-104279 (may not work)