Recipe - Italian Beef Stew

2 One half pound Beef stew meat, cut into
1 inch cubes
4 Carrots, cut into One half inch
pieces
1 lg Onion, thinly siced and
separated into rings.
1 cn Whole tomatoes, cut up
(28 oz)
2 cup Water
1 teaspoon Salt
1 One half teaspoon Italian seasoning
2 teaspoon Instant beef bouillon
1 cup Uncooked mastaccioli or
other macaroni.

Brown meat in slow cooker on top of range or skillet on medium heat.
Transfer pot to base or meat to slow cooker. Add remaining ingredients
except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3
for West Bend or low in others for 7 9 hours OR at #5 or high for 3 4
hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and
continue cooking for 30 minutes until pasta is done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini