This recipe made the rounds at Concord High School a few years ago
Ingredients:
1 & 1/2 pounds lean beef for stew, cut into 1 inch cubes
1 cup coarsely chopped onion
2 cloves garlic crushed
1 tsp. salt
1/2 tsp. pepper
2 Tbsps. olive oil
3 cans (about 10 ounces each) condensed beef broth
2 cans water
1 1/2 tsps. herb seasonings
1 can (16 ounces) tomatoes (undrained)
1 can (15 ounces) kidney beans (undrained)
1 can (6 ounces) pitted ripe olives (undrained)
1 1/2 cups thinly sliced carrots
l cup small seashell macaroni
2 cups sliced zucchini
Grated parmesan cheese
Directions:
- Mix beef, onion, garlic, salt and pepper in a large saucepan
- Add olive oil and stir to coat meat evenly
- Bake at 400 F. - 30 minutes or until meat is brown, stirring occasionally
- Turn oven to 350 F
- Add broth, water and seasonings, stir
- Cover, cook one hour or until meat is tender
- Stir in tomatoes, kidney beans, olives, carrots and macaroni
- Put sliced zucchini on top
- Cover. Bake 30 or 40 minutes or until carrots are tender
- Serve with grated cheese
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