(Stacee Kosaka)

• 1 pound Beef stew meet, cubed to bite size
• 4 carrots (sliced diagonally)
• 4 stalks of celery (sliced diagonally)
• ½ brown onion (bite size)
• 1 zucchini (sliced diagonally)
• 2 TBP Knorr beef stock (dry)
• 1 28 oz. can stewed tomatoes
• 1 cup elbow macaroni
• 1 potato
• 2 TBS dried oregano
• 2 TBS dried basil
• 2 bay leaves
• Water
• 1/3 cup flour
• Salt and pepper
• 1 TBS vegetable oil

In a bowl add stew meat, salt & pepper, and flour. Coat the meat well. In a large pot, heat and add oil. Brown the stew meat (about 5 min). Add canned stewed tomatoes + 2 cans of water (use the can as your measuring cup) and beef stock. Bring to a boil. Add veggies, spices and elbow macaroni. Turn to medium low for about 1 hour. Stir occasionally so the macaroni doesn’t stick to the bottom.

Eat with crackers or over rice.

Serves approx. 6