3 tbsp. all purpose flour
2 1/4 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 1/2 lb. stew beef, 1 inch cubes
2 tbsp. olive oil
2 tbsp. chopped parsley
2 garlic cloves, finely chopped
1 c. beef broth
3/4 c. dry red wine
1/2 bay leaf
1 (20 oz.) bag frozen whole onions
2 tbsp. tomato paste
1 (8 oz.) pkg. bow tie macaroni
1 tbsp. butter

In medium bowl combine flour, 1 1/2 teaspoon salt, paprika, and pepper, add beef and toss until well coated with seasoned flour. In heavy pan heat oil, add beef cubes and brown well on all sides, add garlic and parsley and cook 1 minute. Stir in beef broth, wine, bay leaf, and remaining 3/4 teaspoon salt. Bring to a boil, cover and simmer 1 1/2 hours, stirring occasionally. Add onions and tomato paste. Cover and continue simmering 15 minutes. Remove cover and simmer until meat is tender and sauce has thickened, about 20 minutes, discard bay leaf. In large pot cook bow ties according to package directions, drain and toss with butter. Combine with beef and onions and serve with sauce on the side. 6 servings - will freeze - can reheat in microwave. Easy.