This recipe comes from the kitchen of Deirdre Cooksley, whom I have not seen in more than 20 years, but who has jumped on the Nourishing Camie bandwagon wholeheartedly with a ton of great recipes I have enjoyed trying. Thanks, D!

Ingredients

3 tbsp. cooking oil
2 lbs. stewing beef, cut up
6 medium onions
1 tsp. oregano leaves
1 tsp. rosemary leaves
1 tsp. chili powder
1½ tsp. seasoned salt
1 tsp. salt
1 tbsp. all-purpose flour
5½ oz. can tomato paste
1 cup water
28 oz. can tomatoes
½ cup fresh parsley leaves
3 large carrots, thickly sliced
4 celery sticks, thickly sliced
2¼ cups raw macaroni

Method

1. Heat oil in frying pan. Brown beef. Transfer to large pot.
2. Peel and cut onions in eighths. Brown in frying pan. Transfer to pot.
3. Measure oregano, rosemary, chili, seasoned salt, salt, and flour into medium-sized bowl. Stir well. Add next 4 ingredients. Mix together and add to meat. Bring to boil. Simmer covered for 1 hour, 20 minutes.
4. Add carrots and celery to meat. Simmer covered 45 minutes until vegetables and meat are tender.
5. Cook macaroni as directed on package. Drain. Add to meat mixture.

Serves 8. 402 calories per serving.