1 1/2 lbs. beef stew meat, cut into 1 inch pieces
3 c. water
1 lg. onion, chopped
1/2 tsp. dried oregano leaves
4 oz. uncooked large macaroni
Grated Parmesan cheese
2 tbsp. vegetable oil
1 (29 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 tsp. salt
1/2 tsp. dried thyme leaves
1 (10 oz.) pkg. frozen green beans

Brown beef stew meat 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 until beef is almost tender, 1 to 1 1/2 hours. Stir in macaroni. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is almost tender, about 20 minutes.

Rinse frozen beans under running cold water to separate. Stir beans into beef mixture. Cook uncovered until beans are tender, 15 to 20 minutes. (I cook beans and macaroni all at same time, since macaroni will get too done if cooked too long.) Sprinkle with cheese. 6 servings.