1 1/2 lb. lean beef in 1" cubes
1 c. coarsely chopped onion
2 cloves garlic, crushed
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
3 cans (about 10 oz. each) condensed beef broth, not bouillon
2 soup cans water
1/2 tsp. each oregano, thyme & basil
16 oz. can tomatoes
16 oz. can kidney beans
6 oz. can pitted ripe olives, optional
1 1/2 c. sliced carrots
1 c. sm. seashell macaroni
2 c. sliced zucchini
Parmesan cheese

In Dutch oven or 3 quart casserole mix beef, garlic, onion, salt, pepper and olive oil. Mix well and bake at 400 degrees for about 30 minutes until meat is well browned. Reduce oven to 350 degrees. Add beef broth, water and seasonings. Cover and cook 1 hour. Stir in undrained cans of tomatoes and kidney beans, carrots, olives and macaroni. Put sliced zucchini on top. Cover, bake another 30 minutes. If carrots are not tender, cook a little longer. Serve with grated Parmesan cheese. 10-12 servings.