2 lb. lean beef stew meat
1 lg. onion, sliced
2 tbsp. salad oil
1 c. water
2 cloves garlic, mashed
1 c. sliced carrots
1 c. zucchini
1 c. celery
1 sm. green pepper, cut in strips
3 med. tomatoes, peeled and quartered
3 c. shredded cabbage
1/2 tsp. sugar
1/2 tsp. rosemary
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. pepper
3 cans beef broth
3 c. cooked sm. shell macaroni
1 tbsp. Worcestershire sauce
1 tsp. salt

Cut the beef into about 1-inch cubes; place in large casserole or roaster pan with tight fitting cover with onion and oil. Bake uncovered in 400 degree oven, stirring occasionally for 40 minutes or until meat is browned. Add the water, cover, reduce heat to 350 degrees and continue cooking for 1 hour longer.

Remove from oven, add garlic, carrots, zucchini, celery, green pepper, tomatoes, and cabbage. Sprinkle with salt, sugar, rosemary, basil, thyme and pepper. Pour over the beef broth, cover and bake 1 1/2 hours or until meat is tender.

To serve, spoon hot cooked macaroni into individual bowls. Ladle over the meat and vegetable soup. Sprinkle with Parmesan cheese.