Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable Oil -- plus
More as needed
2 lb Beef Round, Trimmed Well,
Cut into 1/2" pieces
1 lg Onion -- chopped
2 md Carrots -- chopped
2 Stalks Celery -- chopped
1 Clove Garlic -- minced
2 tb Chili Powder
1 tb Dried Oregano
7 c Beef Stock, Homemade
Or Low-Sodium Broth
1 cn Tomatoes -- drained and
Chopped
1/4 c Fresh Parsley -- chopped
1 cn Pinto Beans -- drained
1/2 c Elbow Macaroni

1. In a large soup pot, heat 2 Tbs of the oil over medium-high heat.
Working in batches to avoid crowding, cook the beef until browned on
all sides, about 6 mins. Using a slotted spoon, transfer to a plate.

2. Heat the remaining oil in the pot. Add the onion, carrots, celery,
and garlic and cook, stirring often, until the onion is softened,
about 5 mins. Add the chili powder and oregano and stir for 1 min.
Add the browned beef, stock, tomatoes, and parsley and bring to a
simmer. Reduce the heat to low and simmer, partially covered, to
blend the flavors, about 1 hour.

3. Add the beans and macaroni and increase the heat to high. Cook,
uncovered, until the macaroni is tender, about 10 mins. Serve hot.
Makes 8 servings from the National Cowboy Hall of Fame of Oklahoma
City, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking

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