1 1/2 lbs. stew beef
1 c. onions, chopped
2 cloves garlic, crushed
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
3 (10 oz.) cans beef broth
2 soup cans water
1 1/2 tsp. herb seasoning
1 (16 oz.) can tomatoes, undrained
1 can kidney beans, undrained
1 1/2 c. sliced carrots
1 c. seashell macaroni
2 c. zucchini, sliced
Parmesan cheese

In large saucepan, mix beef, onion, garlic, salt and pepper. Add olive oil and stir. Bake, covered, at 400 degrees 30 minutes, stirring occasionally. Turn oven to 350 degrees, add broth, water and seasonings, cover; cook 1 hour. Stir in tomatoes, kidney beans, carrots, and macaroni. Put sliced zucchini on top. Cover; bake 30 to 40 minutes until carrots are tender. Serve with grated cheese.