Italian Stew

• 3 Tbsp. salad oil
• 2 lb. chuck, cut in 2-inch pieces
• 2 cloves garlic, minced
• 3 large onions, quartered
• 1 (6 oz.) can tomato paste
• 1 tsp. oregano
• 1 1/2 tsp. seasoned salt
• 2 (16 oz.) cans tomatoes
• 3 carrots, cut in 1-inch slices
• 1/2 lb. ziti pasta
• 1/3 c. Parmesan cheese
• 1 Tbsp. flour
• 1 tsp. chili powder
• 1/4 c. snipped parsley
• 1 tsp. rosemary

1. In Dutch oven, brown meat in oil; add onions and garlic.
2. Stir in paste, flour, chili powder, oregano, rosemary, seasoned salt, tomatoes and parsley.
3. Add 1 cup water. Simmer covered 1 hour. Add carrots; simmer 45 minutes.
4. Cook pasta; drain and stir into stew with cheese.
5. Makes 6 servings.

salad oil, chuck, garlic, onions, tomato paste, oregano, salt, tomatoes, carrots, pasta, parmesan cheese, flour, chili powder, parsley, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010565 (may not work)