3 tbsp. salad oil
2 lbs. chuck, cut in 2-inch pieces
2 cloves garlic, minced
3 lg. onions, quartered
1 (6 oz.) can tomato paste
1 tbsp. regular all-purpose flour
1 tsp. chili powder
1 tsp. oregano
1 tsp. rosemary
1 1/2 tbsp. seasoned salt
2 (16 oz.) cans stewed tomatoes
1/2 c. parsley, snipped
3 med. carrots, cut into 1 inch slices
1/2 lb. ziti macaroni
1/3 c. Parmesan cheese, shredded

About 2 hours and 30 minutes before serving: In large Dutch oven heat salad oil; brown chuck lightly on all sides; add garlic and onions and saute well, turning frequently. Now stir in tomato paste, flour, chili powder, oregano, rosemary, seasoned salt, tomatoes, and parsley. Add 1 cup water; simmer, covered, 1 hour and 15 minutes. Skim off fat if necessary. Now add carrots and simmer 45 minutes longer, or until carrots are tender. Meanwhile, cook macaroni as label directs; drain well, then stir into stew with Parmesan cheese. Transfer to serving dish. Serve with tossed, mixed green salad and crisp Italian bread. Makes about 6 servings.