Italian Hunter's Stew

2 lbs lean beef stew meat, cut into 1 ½” cubes

1 T flour

3 T cooking oil

2 garlic cloves, minced

3 lg onions, quartered

1 c beef broth

2 T seasoned salt

1 t chili powder

1 t dried oregano

1 t dried rosemary

2 cans (14 ½ oz each) Italian stewed tomatoes

1 can (6 oz) tomato paste

½ c minced fresh parsley (you can use dried)

3 med carrots, cut into 1” pieces

8 oz mostaccioli or penne pasta, cooked and drained

1/3 c shredded parmesan cheese

Toss meat with flour; brown on all sides in oil in a 5 qt dutch oven.  Add garlic and onions; sauté until tender.  Stir in broth, seasoned salt, chili powder, oregano and rosemary.  Cover and simmer for 1 ½ hours.  Add tomatoes, tomato paste, parsley and carrots.  Cover and simmer for 1 hour or until meat and carrots are tender.  Stir in maraconi; heat through.  Sprinkle with cheese (I do that in each individual bowl, not in the big pot).  Yield 8-10 servings

Enjoy!