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| 3 Esslöffel | cooking oil |
| 2 x ca. 450 g | Stewing beef, cut up |
| 6 | Medium onions, quartered |
| 1 Teelöffel | Oregano leaves |
| 1 Teelöffel | rosemary leaves |
| 1 Teelöffel | chilli powder |
| 1 1/2 Teelöffel | salt seasoned |
| 1 Teelöffel | salt |
| 1 Esslöffel | all-purpose flour |
| 5 1/2 x ca. 30 g | tomato paste |
| 1 Tasse | water |
| 28 x ca. 30 g | tomatoes canned |
| 1/2 Tasse | Parsley leaves, fresh |
| 3 | Large carrots, thickly sliced |
| 4 | Celery sticks, thickly sliced |
| 2 1/4 Tasse | Macaroni, raw |
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Heat oil in frying pan. Brown beef. Transfer to large pot.
Peel and cut onions in quarters. Brown in frying pan. Transfer to pot.
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.
Add carrots and celery to meat. Simmer covered 45 minutes until vegetables and meat are tender.
Cook macaroni as directed on package. Drain. Add to meat mixture.
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