|Vegetable oil||2 Tablespoon|
|Beef chuck||1 1⁄2 Pound, cut in 3/4-inch cubes|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Canned tomatoes with juice||28 Ounce (1 Can)|
|Beef broth||2 Cup (32 tbs)|
|Water||3 Cup (48 tbs)|
|Dried marjoram||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried savory||1 Teaspoon|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Alphabet macaroni||1⁄3 Cup (5.33 tbs)|
|Finely chopped parsley||4 Tablespoon|
Heat the oil in a large (5-quart) soup pot or kettle.
Cook the beef in the oil, a third at a time, over medium-high heat until browned.
As each batch of meat browns, remove it from the pan with a slotted spoon.
After all of the meat has browned, add the onion and garlic to the drippings in the pot and cook over medium-low heat for 5 minutes until the onions are just softened.
Return the meat to the pot and add the tomatoes, broth, water, marjoram, thyme, savory and pepper.
Cook gently, partially covered, for 45 minutes.
Add the vegetables and macaroni and cook over moderate heat for 10 to 12 minutes until the pasta is al dente.
Stir in the parsley, and add salt and pepper if needed.