Chuck Wagon Stew
1 lb beef, chuck, or round, cut in 1 inch cubes
2 tbsp flour
salt and pepper
1 tsp chili powder
2 tbsp oil
1 onion, diced
boiling beef broth or water
4 carrots, sliced
1/2 lb wagon-wheel or elbow macaroni
10 oz frozen peas
1/2 tsp oregano
2 tbsp each chopped parsley, grated Parmesan cheese
1 - Toss meat cubes with mixture of flour, salt, pepper and chili powder.
2 - Heat oil in heavy pan, brown meat on all sides, along with diced onion.
3 - Add enough broth to cover meat, cover the pan and simmer until meat is tender, about 1 hour.
4 - Add carrots, macaroni and enough additional boiling broth to cover the macaroni.
5 - Cover the pan and return to boil, cook about 12 minutes.
6 - Add peas, cover and cook 5 minutes.
7 - Add oregano, adjust seasoning.
8 - Sprinkle with parsley and parmnesan cheese.
Makes 4 servings