This is hearty and good- Eric liked it a lot.

1 pound beef stew meat
6 cups water
1 28 oz. can tomatoes, diced, undrained
1 beef boullion cube
1 medium onion, chopped
2 Tbsp minced dried parsley
1 1/2 tsp salt
1 1/2 tsp dried thyme
1/2 tsp pepper
1 medium zuccini, thinly sliced
1 can garbazo or black beans
1 cup uncooked smell elbow or shell macaroni
1/4 c up grated parmesan cheese.

1. Combine beef, water, tomatoes, bouillion, onion, parsley, salt, thyme, and pepper in slow cooker.
2. Cover and cook on low 7-9 hours, or until meat is tender.
3. Stir in zuccini, beans, and macaroni. Cover and cook on high 30-45 minutes, or until vegetables are tender.
4. Sprinkle each serving with Parmesan Cheese.
Makes 8 servings
(From What a Crock cookbook by Robin Ann Fabros)