Serves: 5
Total Calories: 315
Yield: 3 1/2 quarts

1 1/2 pounds lean beef stew meat
1 cup coarsely chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 (10 1/2-ounce) cans beef broth
2 cans water
1 1/2 teaspoons Italian herb seasoning
1 (1-pound) can tomato (undrained)
1 (15 1/4-ounce) can kidney beans (undrained)
1 3/4 cups pitted canned ripe olives
1 cup liquor from ripe olives
1 1/2 cups thinly sliced carrots
1 cup small seashell macaroni
2 cups sliced zucchini
grated Parmesan cheese

Preheat oven to 400°. Cut beef into 1 1/4-inch cubes. Mix together beef, onion, garlic, salt and pepper in a Dutch oven. Add olive oil and stir to coat meat evenly. Brown, uncovered, in preheated oven about 40 minutes, stirring once or twice.

Reduce heat to 350°. Add broth, water and Italian seasoning. Cover and cook 1 hour until meat is almost tender. Remove from oven and stir in tomatoes, kidney beans, ripe olives, canned ripe olive liquor, carrots, and macaroni. Sprinkle zucchini on top. Cover and return to oven to bake 40–45 minutes longer, until macaroni is tender. Serve with grated Parmesan cheese.


Fun Fact: Virtually all U.S. commercial olive production is concentrated in California's Central Valley. The California Mission Olive is a variety unique to the United States. Although its origin was believed to be Spanish, tests at the University of Spain at Cordoba were unable to link it to any of the 700 varieties documented there. The roots of the California Mission Olive are in the orchards of the Jesuit and Franciscan missions founded several centuries ago throughout California. California Mission Olives are unique in that they are suitable for both the pressing of oil (for olive oil) and the curing of table olives.

Nutritional Facts:

Serves: 5
Total Calories: 315
Calories from Fat: 52

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