1 tablespoon vegetable oil
2 medium onions, chopped
2 tablespoons all purpose flour
4 cloves garlic, minced
1 cup low sodium beef broth
2 14.5 ounces cans diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
Meatballs (see recipe)
1 green bell pepper
1 cup rotini noodles
Prepare meatballs for stew.
In a skillet sauté onions until golden. Add flour and garlic; cook stirring for 30 seconds. Gradually stir in beef broth; bring to a boil. Add tomatoes, tomato paste, thyme, bay leaf and meatballs; cover and reduce heat to low. Simmer for 30 minutes.
Meanwhile slice carrots diagonally, slice zucchini and green pepper. Add carrots to stew; cover and simmer for 10 minutes. Add zucchini and green pepper; cover and simmer for an additional 5 minutes longer or until vegetables are tender crisp.
In a pot of boiling water cook rotini noodles until al dente (tender but firm). Drain; stir into stew.
Pairs Well With
Source: Canadian Living's "Country Cooking" which we purchased in a quaint bookshop in Victoria, British Columbia.