Beef Stew Italiano

• 2 c. beef for stew
• 3 Tbsp. flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. fat or vegetable oil
• 2 medium tomatoes, cut into wedges
• cooked shell macaroni
• 1/4 tsp. crushed fennel seed
• 3/4 c. water
• 1 clove garlic, minced
• 1 medium onion, diced
• 1 green pepper, diced in 3/4-inch pieces

1. Combine flour, salt and pepper.
2. Dredge meat into flour and brown in cooking fat or oil in a large skillet.
3. Pour off drippings.
4. Sprinkle fennel seed over meat.
5. Add water and garlic. Cover tightly and cover slowly for 1 hour and 30 minutes.
6. Add onions and continue cooking, covered, for 15 minutes.
7. Stir in green pepper and continue cooking, covered, for 5 to 7 minutes. Add tomatoes, cooking another 5 minutes, or until heated through. Serve with macaroni.
8. Makes about 6 to 8 servings.

beef, flour, salt, pepper, vegetable oil, tomatoes, macaroni, fennel seed, water, clove garlic, onion, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532113 (may not work)