Italian Hunters Stew

• 3 Tbsp. salad oil
• 2 lb. stew beef, cut into 1 inch pieces
• 2 cloves garlic, minced
• 3 large onions, quartered
• 1 (6 oz.) can tomato paste
• 1 Tbsp. flour
• 1 tsp. chili powder
• 1 tsp. oregano
• 1/2 tsp. rosemary
• 1-1/2 tsp. seasoned salt
• 2 (16 oz.) cans diced tomatoes
• 1/2 c. chopped parsley
• 3 medium carrots, cut into 1 inch pieces
• 1/2 lb. uncooked macaroni
• 1/3 c. shredded cheese

1. About 2-1/2 hours before serving:
2. In large Dutch ovens, heat oil brown beef on all sides.
3. Add garlic and onion and saute well, stirring frequently. Stir in tomato paste, flour, chili powder, oregano, rosemary, salt, tomatoes, parsley.
4. Add 1 cup water. simmer, covered 1 hour 15 minutes.
5. Skim off fat.
6. Add carrots and simmer 45 minutes.
7. Meanwhile cook macaroni in separate pan, drain well.
8. Stir into stew with cheese.
9. Yield:
10. 6 servings.

salad oil, stew beef, garlic, onions, tomato paste, flour, chili powder, oregano, rosemary, salt, tomatoes, parsley, carrots, macaroni, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80795 (may not work)