1 1/2 lbs lean stew beef. (I cut the chucks in half for better chewing)
1 cup onions, diced
1 t minced garlic (2 cloves)
1/4 tsp. pepper
2 T. Olive Oil
4 cups beef broth
1 1/2 tsp. Italian herb seasoning
1 can (15oz) diced tomatoes, undrained
1 can (15.5 oz) kidney beans, undrained
3/4 cup olives, drained-but reserve 1 cup liquid
1 1/2 cups thinly sliced carrots
1 cup seashell macaroni
2 cups zucchini
grated parmesan cheese
1. In a heavy sauce pan, mix together beef, onion, garlic, and pepper.
2. Add olive oi and stir to coat evenly. Saute until meat is brown and onion translucent. Place in crock pot
3. Add broth, seasoning, tomatoes, kidney beans, olives, olive juice, and carrots.
4. Cook on low for 6 to 7 hours
5. Add zucchini and macaroni 1 hour before end of cook time.
6. Serve with grated parmesan cheese sprinkled on top if desired.
