Chuckwagon Soup

Chuckwagon Soup 

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2 lbs.braising steak  trimmed & cut into 1/2 pieces

2 med potatos cut small
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 Tbsp. chili powder
1 Tbsp. dried oregano
1½ litres beef stock,

2 x 400g can tomatoes, drained & chopped
chopped fresh parsley
1 x 400g can pinto beans, drained (or any other beans eg kidney)
50g  elbow macaroni

In a large soup pot, brown beef, then add veggies and saute, stirring often, until the onion is softened, about 5 minutes. Add the chili powder and oregano and stir for 1 minute. Add the browned beef, stock, tomatoes, and parsley and bring to a simmer. Reduce the heat to low and simmer, partially covered, to blend the flavors, about 1 hour. Add the beans and
macaroni and increase the heat to high. Cook, uncovered, until the macaroni is tender, about 10 minutes. Serve hot.