1 1/2 lb. lean stew beef
1 c. chopped onion
1 tsp. minced garlic
1 tsp. salt
Ground pepper
2 tbsp. olive oil
2 soup cans of beef broth
2 soup cans of water
1 1/2 tsp. Italian seasoning
1 (16 oz.) can tomatoes
1 (13 1/2 oz.) can drained kidney beans
1 1/3 c. drained olives
1 1/2 c. sm. seashell macaroni
2 c. sliced zucchini
Parmesan cheese

Cut beef into 1 1/4 inch cubes. Mix with onion, garlic, salt, and pepper. Add olive oil and stir to coat evenly. Brown uncovered in a 400 degree oven for 40 minutes, stirring once or twice.

Reduce heat to 350 degrees. Add beef broth, water and Italian seasoning. Cover and bake 1 hour or until meat is almost tender. Remove from the oven and stir in the tomatoes, chopped, kidney beans, pitted olives, and macaroni. Place the zucchini on top.

Cover and bake 30-45 minutes, adding water if necessary, until macaroni is tender. Serve with fresh Parmesan.