Ingredients:
1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onions
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
3 (10 1/2 ounce) cans condensed beef broth
3 cups water
1 1/2 teaspoons dried Italian seasoning
1 (15 ounce) cans great northern beans or 1 (15 ounce) cans navy beans, rinsed and drained
1 (14 1/2 ounce) cans tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) cans pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small shell pasta
grated parmesan cheese (optional)
Directions:
In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt.
Bake, uncovered, in a 400 degree F oven for 40 minutes, stirring occasionally.
Remove from oven.
Reduce oven temperature to 350 degrees F.
Carefully stir broth, water, and Italian seasoning into the beef mixture.
Cover and bake about 1 hour more or until beef is almost tender.
Stir in beans, tomatoes, carrots, and olives.
Cover and bake 20 minutes more.
Stir in zucchini and pasta.
Cover and bake about 20 minutes more or until pasta is tender.
Sprinkle each serving with Parmesan cheese, if desired.
Note: If you can’t find Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.
Servings: 8-10
Time preparation: 30 min.
Time total: 170 min.