1 1/2 pounds beef stew meat, cut into 1-inch cubes
1 cup coarsely chopped onion
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 can great northern beans or navy beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, cut up
1 1/2 cups thinly sliced carrots
1 (6 ounce) can pitted ripe olives, drained
2 cups sliced zucchini
1 cup dried small pasta shells
Grated Parmesan cheese (optional)
* If you don't have Italian seasoning, substitute 3/4 teaspoon dried basil, crushed, and 3/4 teaspoon dried oregano, crushed.
In a 4-quart Dutch oven combine beef, onion, oil, garlic, and salt. Bake, uncovered, at 400 degrees F 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.
Makes 8 to 10 main-dish servings.