Ingredients
- 1 parmesan cheese (grated)
- 1 italian seasoning
- 1 coca-cola
- 1 onion
- 1 clove garlic (minced)
- 1 bay leaf
- 2,400 ml water
- 1,100 gr blade chuck roast
- 400 gr kidney beans (cooked)
- 170 gr tomato paste
- 65 gr green beans (fresh chopped)
- 65 gr zucchini (sliced)
- 65 gr carrots (sliced)
- 50 gr elbow macaroni
- 50 gr celery leaves
- 50 gr celery (diced)
- 30 gr onion (diced)
- 16 ml worcestershire sauce
- 16 ml olive oil
- 9 gr salt
- 7 gr parsley (chopped)
- 1 gr black pepper
- 2 slices bacon (diced)
In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2- half hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 litre ). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 litre kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired.