1/2 c. salad oil
1 med. garlic clove
5 lbs. beef stew meat (1 inch chunks)
4 med. onions, sliced
3 (6 oz.) cans tomato paste
2 1/2 c. water
1 tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 bay leaf
2 (8 oz.) pkgs. bow tie macaroni
2 tbsp. butter
1 tbsp. minced parsley
1 tbsp. grated lemon peel
1/2 tsp. caraway seed

In 8 quart Dutch oven over medium high heat, in hot salad oil, cook garlic clove 1 minute, discard. Add stew meat and onions; cook, stirring occasionally until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf; heat to boiling. Reduce heat to low; cover, simmer 2 hours or until meat is fork tender, stirring often. About 30 minutes before meat id done, prepare macaroni as labels direct. Drain and toss gently with butter and parsley. To serve: Sprinkle stew with lemon peel and caraway seeds. Serve with macaroni. This serves 12. TO FREEZE AND SERVE UP TO 1 MONTH LATER: Prepare stew according to directions; spoon into 13 x 9 inch baking dish. Cool in refrigerator; wrap dish tightly with oil and freeze. DAY before serving, THAW stew in refrigerator overnight. Do NOT remove foil; bake at 325 degrees for 1 hour or until hot and bubbly. Prepare macaroni to serve.