1 1/2 lb. beef stew (I use round steak)
1 c. coarsely chopped onion
1 clove garlic
1 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
3 (10 oz.) cans beef bouillon
2 cans water
1 1/2 tsp. herb seasoning
1 (16 oz.) can undrained tomatoes
1 can kidney beans
1 1/2 c. thinly sliced carrots
1 c. seashell macaroni
2 c. sliced zucchini
Grated Parmesan cheese
1 (6 oz.) can ripe olives, undrained

Mix beef, garlic, salt and pepper. Add olive oil. Coat meat evenly. Bake at 400 degrees 30 minutes, stirring occasionally. Turn oven to 350 degrees. Add broth, water and seasonings and cook 1 hour until meat is tender. Stir in tomatoes, beans, olives, carrots and macaroni. Put zucchini on top. Bake 30 to 40 minutes. Serve with grated cheese.