2 1/2 lb. lean stew meat, cut into 1/2 inch cubes
1 c. chopped onion
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1 c. uncooked seashell macaroni
3 (10 1/2 oz.) cans beef consomme
2 (21 oz.) cans water
1 1/2 tsp. Italian seasonings
1 (16 oz.) can tomatoes, undrained
1 (15 oz.) can kidney beans, undrained
1 (6 oz.) can ripe, pitted olives, undrained
1 1/2 c. sliced carrots
2 c. sliced zucchini

Preheat oven to 400 degrees. Combine stew meat with onion, garlic, salt, pepper and olive oil. Stir to coat evenly. Cook in a Dutch oven for 40 minutes.

Add consomme, water and Italian seasonings. Cover and bake for 1 hour or until tender at 325 degrees. Add remaining ingredients with zucchini put on top. Return covered to oven for 40-45 minutes. Serve with grated Parmesan or Romano cheese.