1 1/2 lbs. beef stew, cut into 1-inch pieces
2 tbsp. vegetable oil
1 (29 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
1 lg. onion, chopped (about 1 c.)
2 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
4 oz. uncooked lg. macaroni (rigatoni, mostaccioli, shell, or spiral)
1 (10 oz.) pkg. frozen cut green beans or 10 oz. pkg. frozen Italian green bean

Brown stew beef in oil in Dutch oven; drain. Stir in tomatoes with liquid, tomato sauce, water, onion, salt, oregano and thyme. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally until beef is almost tender, about 1 1/2 to 2 hours.

Stir in macaroni. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is almost cooked, about 10 minutes.

Rinse frozen green beans under cold water to separate. Stir frozen green beans into beef mixture; cook uncovered until green beans are tender, about 15 minutes. Sprinkle with grated Parmesan cheese, if desired and serve.