Ingredients
2 pounds beef stew meat, cut into 1-1/2-inch cubes1 tablespoon all-purpose flour3 tablespoons canola oil2 garlic cloves, minced3 large onions, quartered1 cup beef broth2 tablespoons seasoned salt1 teaspoon chili powder1 teaspoon dried oregano1 teaspoon dried rosemary, crushed2 cans (14-1/2 ounces each) Italian stewed tomatoes1 can (6 ounces) tomato paste1/2 cup minced fresh parsley3 medium carrots, cut into 1-inch pieces8 ounces mostaccioli or penne pasta, cooked and drained1/3 cup shredded Parmesan cheese
Preparation
Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary.
Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.
