3 tbsp. cooking oil
2 lbs. stewing beef, cut up
6 med. onions, quartered
1 tsp. oregano leaves
1 tsp. rosemary leaves
1 tsp. chili powder
1 1/2 tsp. seasoned salt
1 tsp. salt
1 tbsp. all purpose flour
5 1/2 oz. tomato paste
1 c. water
28 oz. canned tomatoes
1/2 c. fresh parsley flakes
3 lg. carrots, thickly sliced
2 1/4 c. raw macaroni

Heat oil in frying pan. Brown beef. Transfer to large pot. Peel and cut onions in quarters. Brown in frying pan. Transfer to pot.

Measure oregano, rosemary, chili, seasoned salt, salt and flour into medium size bowl. Stir well. Add next four ingredients. Mix together and add meat. Bring to boil. Simmer covered for 1 hour 20 minutes.

Add carrots and celery to meat. Simmer, covered 45 minutes until vegetables and meat are tender. Cook macaroni as directed on package. Drain. Add to meat mixture. Serves 8.