Italian Hunters Stew

This is best enjoyed on a crisp fall evening...sitting by the fire pit...with a bottle of red wine.

Ingredients:
2 pounds beef stew meat, cut into 1-1/2-inch cubes
1 tablespoon all-purpose flour
3 tablespoons canola oil
2 garlic cloves, minced
3 large onions, quartered
1 cup beef broth
2 tablespoons seasoned salt
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (6 ounces) tomato paste
1/2 cup minced fresh parsley
3 medium carrots, cut into 1-inch pieces
8 ounces mostaccioli or penne pasta, cooked and drained
1/3 cup shredded Parmesan cheese

Preparation:
Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary.
Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.