1 1/2 lb. lean stew meat
1 c. chopped onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
3 (10 1/2 oz.) cans beef broth
2 (10 1/2 oz.) cans water
1/2 tsp. Italian seasoning
1 (1 lb.) can tomatoes, undrained
1 can kidney beans, undrained
1 can olives, undrained
1 1/2 c. thinly sliced carrots
1 c. small shell macaroni
2 c. sliced zucchini
Fresh Parmesan cheese, grated

Cube meat. Mix with onion, garlic, salt and pepper in a 4 quart oven-proof casserole. Add olive oil and stir to coat meat evenly. Brown, uncovered for 40 minutes at 400 degrees, stirring once or twice. Reduce heat to 350 degrees and add broth, water, Italian seasoning and tomatoes. Cover and bake for 1 hour until meat is almost tender. Add beans, olives, macaroni, carrots and zucchini and return to oven for 40 to 45 minutes more. Serve with Parmesan cheese.