Ingredients
2
tablespoons oil
1 1/2
lb. beef stew meat, cut into 1-inch cubes
1
cup sliced celery
1/2
cup sliced onion
1
(14.5-oz.) can whole tomatoes, undrained, cut up
2 1/2
cups water
1
teaspoon salt
1
teaspoon paprika
1/2
teaspoon chili powder
4 1/2
oz. (1 cup) uncooked elbow macaroni
Preparation
Heat oil in Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned.
Add all remaining ingredients except macaroni; mix well. Cover; simmer 2 hours or until beef is tender.
Stir in macaroni; cook, uncovered, over medium heat for 8 to 10 minutes or until macaroni is tender, stirring occasionally.
