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Enjoy this recipe from The Heart of Christmas Recipes.
Submitted by: Shirley Jackson from Hazel, KY
1-1/2 lbs. stew beef cubes
1 c. onions, chopped
2 cloves garlic, minced
2 T. olive oil
1 t. salt
1 t. pepper
32-oz. container beef broth
2-3/4 c. water
15-1/2 oz. can kidney beans, drained
14-1/2 oz. can diced tomatoes
2 c. zucchini, sliced
1-1/2 c. carrots, peeled and thinly sliced
6-oz. can pitted whole black olives, drained
1 c. elbow macaroni, uncooked
1/2 t. dried basil
1/4 t. dried thyme
1/4 t. dried oregano
1/4 t. dried rosemary
Garnish: grated Parmesan cheese
In a Dutch oven, combine beef cubes, onions and garlic. Drizzle with
olive oil; sprinkle with salt and pepper. Mix gently. Cover and bake at
400 degrees for 45 minutes, stirring occasionally. Add beef broth,
water, kidney beans, tomatoes with juice, zucchini, carrots and olives.
Cover and bake for another 2 hours. Stir in uncooked macaroni and
seasonings. Cover and bake for another 30 minutes, or until macaroni
is tender. Serve topped with a sprinkle of Parmesan cheese. Serves 10. | |
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In a Dutch oven, combine beef cubes, onions and garlic. Drizzle with
olive oil; sprinkle with salt and pepper. Mix gently. Cover and bake at
400 degrees for 45 minutes, stirring occasionally. Add beef broth,
water, kidney beans, tomatoes with juice, zucchini, carrots and olives.
Cover and bake for another 2 hours. Stir in uncooked macaroni and
seasonings. Cover and bake for another 30 minutes, or until macaroni
is tender. Serve topped with a sprinkle of Parmesan cheese. Serves 10. |
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