1 1/2 lb. stewing beef, cut in bite size pieces
5 c. water
1 onion, chopped
1 clove garlic, minced
1 (14 1/2 oz.) can peeled whole tomatoes
2 (8 oz.) cans tomato sauce
1 tsp. seasoned salt
1 tsp. basil leaves
1 tsp. marjoram leaves
Pepper to taste
2 carrots, sliced
1 zucchini, sliced
1/4 head cabbage, shredded
1 (15 1/2 oz.) can sm. red beans
1 1/2 c. cooked corkscrew macaroni
Parmesan cheese

Combine beef, water, tomato ingredients and seasoning in slow cooker. Cook on low 9-10 hours. Add vegetables and beans. Cook on high 1 hour. Stir in macaroni just before serving. Garnish with Parmesan cheese. Makes 8-10 servings. (Actually I've put everything in the cooker early a.m. - except for the pasta - and the result is acceptable to all eaters at my place.)