1 3/4 lb. beef round steak cut 3/4 inch thick, then cut in 1 inch pieces
1 tbsp. Italian seasoning
1/2 tsp. cracked black pepper
2 tbsp. olive oil
1 lg. onion, chopped
2 lg. cloves garlic, minced
1 can (10 oz.) beef broth
1/2 c. water
1 c. sliced carrots
3/4 c. uncooked shell macaroni
1 can (16 oz.) whole tomatoes
1 pkg. (10 oz.) frozen Italian green beans
1 med. zucchini, sliced
3 tbsp. grated Parmesan cheese

Sprinkle steak with Italian seasoning and pepper. Brown beef in oil over medium heat. Stir in onions and garlic. Continue cooking 3 to 4 minutes. Pour off drippings if necessary.

Add broth and water. Bring to a boil. Reduce heat, cover tightly. Simmer 1 to 1 1/2 hours, stirring occasionally until beef is tender. Add carrots and macaroni. Continue cooking, uncovered, 20 minutes.

Stir in tomatoes, green beans and zucchini. Continue cooking, uncovered 10 minutes or until vegetables are tender crisp. Garnish each serving with Parmesan cheese.

Makes 6 servings: 338 calories, 33 gm. protein, 14 gm fat, 20 gm. carbohydrates; 639 mg. sodium, 83 mg cholesterol.