1 1/2 lbs. beef, cut in 1-inch cubes
1 c. chopped onion
2 cloves garlic, crushed
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
3 (10 oz.) cans condensed beef broth
2 soup cans water
1 1/2 tsp. herb seasoning
1 (16 oz.) can tomatoes
1 (15 1/4 oz.) can kidney beans
1 (6 oz.) can pitted ripe olives
1 1/2 c. sliced carrots
1 c. sm. seashell macaroni
2 c. sliced zucchini
Grated Parmesan cheese

Mix beef, onion, garlic, salt, and pepper in a large saucepan. Add olive oil and stir to coat meat evenly. Bake at 400 degrees for 30 minutes or until meat is browned, stirring occasionally. Turn oven to 350 degrees. Add broth, water, and seasoning; stir. Cover and cook 1 hour or until meat is tender. Stir in undrained tomatoes, undrained kidney beans, undrained olives, carrots, and macaroni. Put zucchini on top. Cover; bake 30-40 minutes, until carrots are tender. Serve with grated cheese.