Italian Hunter'S Stew - cooking recipe

Ingredients

2 lb. lean beef stew meat or round steak, cut into 1 1/2-inch cubes
1 Tbsp. all-purpose flour
3 Tbsp. cooking oil
3 large onions, quartered
1 c. beef broth
8 oz. mostaccioli or penne pasta, cooked and drained
2 Tbsp. seasoned salt
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. oregano
1 tsp. rosemary
2 (14 1/2 oz.) cans Italian stewed tomatoes
1 (6 oz.) can tomato paste
3 medium carrots, cut into 1-inch pieces
1/3 c. shredded Parmesan cheese

Preparation

Toss meat with flour; brown on all sides in oil in a 5-quart Dutch oven.
Add onions; saute until tender.
Stir in broth, seasoned salt, garlic powder, chili powder, oregano and rosemary. Cover and simmer for 1 1/2 hours.
Add tomatoes, tomato paste and carrots.
Cover and simmer for 1 hour or until meat and carrots are tender.
Stir in macaroni; heat through.
Sprinkle with cheese.
Yields 8 to 10 servings.