Hearty Beef Stew

I am not a big fan of soups or stews. but James is. This is one hearty stew!

Ingrediants:
3-4 Carrots
3-4 Green Onions
1 Sweet Onion (Yellow)
4-5 Celery
1 small bushel of parsley
Beef Broth (Or make your own beef broth from bullion cubes)
1 bag of tiny macaroni pasty (The tiny tiny ones!)
1 Russet Potato
Peppercorn Pepper, whole
Garlic Powder
Loaf of Bread

Chop carrots, celery, green onions, yellow onion, and parsley.

Put broth into large large pot, add chopped vegetables. Put on low. This allows the vegetables to cook and become soft. This is where you are going to decide if you need to add more or less vegetables.

In another pot, bring about six cups of water to a boil. Add 1 bag of tiny macaroni pasta.

Take one russet potato and chop finely. I didn't use the entire potato; only about 3/4. Add to vegetable mixture.

Take stew meat and put into skillet on med high or if you are using a countertop skillet (Like I use) 350 degrees. Add some whole peppercorn pepper and a tiny bit of garlic powder. Brown outsides but keep it pink in the middle.

By this time pasta should be close to done. Drain.

By spoonfuls, add pasta to vegetables/broth. Add as much as you want to consistancy.

Also by this time the meat should be done. Add to soup. Soup should still be on low; keep it on low. Let cook for about 10 minutes.

Warm bread, serve with soup.

Enjoy!