1 1/2 lbs. stewing beef, cut in 1 inch pieces (675g) 1 cup chopped onion (250ml) 1 clove garlic, minced 3 tablespoons pure vegetable oil (45ml) 6-oz tomato paste(170g) 1 1/2 cups water (375ml) 1 cup thinly sliced carrots (250ml) 1/4 cup red wine (60ml) 3 tablespoons minced parsley(45ml) 1/2 teaspoon salt (3ml) 1/4 teaspoon pepper (1ml) 2 1/2 cups large corkscrew macaroni (625ml) 1 cup shredded Cheddar cheese (250ml) 1/4 cup butter or margarine
Procedures : In Dutch oven or heavy skillet, cook beef, onion, garlic in oil until beef loses its redness. Stir in next 7 ingredients, cover and simmer 1 hour, stirring occasionally. cook macaroni as package directs. Drain. Toss hot cooked macaroni with cheese and butter. Arrange on large serving platter. Spoon Meat mixture over"
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