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Greek Beef Stew w. Macaroni

Ingredients: 2 Tablespoon(s) olive oil 2 (cut into 1-inch cubes) beef chuck 3 small, quartered onions 1 garlic, minced 2/3 Cup(s) dry red wine 1 Cup(s) beef stock/broth 3 Tablespoon(s) tomato paste 2 Tablespoon(s) red wine vinegar 1/16 Cup(s) brown sugar 1 Teaspoon(s) dried oregano 1 Teaspoon(s) dried rosemary 1 salt 1/4 Teaspoon(s) cinnamon 1/4 Teaspoon(s) ground cloves 1/4 freshly ground pepper 2 cooked elbow macaroni Directions: Preheat the oven to 350 degrees. In a large flameproof casserole, heat the olive oil over high heat. Add the meat in batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pan. Add the onions and garlic to the pan and cook, stirring often, until the onions begin to soften, about 5 minutes. Add the wine and stir up any browned bits from the bottom of the pan. Add all the remaining ingredients except the pasta. Cover the cssserole and transfer it to the oven. Bake until the beef is tender, 1 to 1-1/4 hours, stirring several times. Add the macaroni and mix lightly. Suggestion: Use about 50% more macaroni.
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