Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Olive oil |
| 1 pounds | Stewing beef, cut into 1 inch cubes |
| 1 large | Onion, chopped |
| 3 | Cloves garlic, finely chopped |
| 1½ teaspoon | Dried rosemary, crumbled |
| 2 tablespoons | Balsamic or red wine vinegar |
| 2 tablespoons | All-purpose flour |
| 2½ cup | Beef stock |
| 2 tablespoons | Tomato paste |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 12 ounces | Baby carrots, peeled |
| 1½ cup | Thickly sliced celery |
1. In a large Dutch oven or saucepan, heat half the oil over high heat.
Brown beef in batches; transfer to a plate.
2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic and rosemary; cook, stirring, for 3 minutes, or until softened. Add vinegar; cook until almost evaporated. Sprinkle with flour. Add stock, tomato paste, salt and pepper. Bring to a boil; cook, stirring, until slightly thickened.
3. Return meat and accumulated juices to pan; reduce heat, cover and simmer for 1¼ hours. Add carrots and celery; simmer, covered, for 30 minutes or until beef and vegetables are tender. Yield: 5 Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@...
on Feb 19, 1999