1 1/2 lbs. lean beef for stew, cut in 1" cubes
1 c. chopped onion
2 cloves crushed garlic
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
3 (10 oz.) cans condensed beef broth
2 soup cans water
1 1/2 tsp. herb seasoning
1 (16 oz.) can tomatoes, undrained
1 (15 1/4 oz.) can kidney beans, undrained
1 (6 oz.) can olives, undrained
1 1/2 c. thinly sliced carrots
1 c. sm. sea shell macaroni
2 c. sliced zucchini

1. Mix beef, onion, garlic, salt and pepper in a large saucepan. Add olive oil and stir to coat.

2. Bake at 400 degrees for 30 minutes or until meat is browned, stirring occasionally.

3. Set oven temperature to 350 degrees. Add broth, water and seasonings; stir. Cover; cook 1 hour or until meat is tender.

4. Stir in tomatoes, kidney beans, olives, carrots and macaroni. Place sliced zucchini on top. Cover; bake 30 to 40 minutes or until carrots are tender.