Yield: 4 Servings
|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|
|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