Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 \N | Finely chopped onion |
| 1 \N | Carrot (scraped & finely |
| \N \N | Chopped) |
| 1 large | Finely chopped celery stalk |
| ½ cup | Fresh minced parsley |
| ⅛ teaspoon | Crumbled dried rosemary |
| 2 \N | Finely chopped garlic |
| \N \N | Cloves |
| 1 pounds | Lean beef (round or chuck) |
| \N \N | Diced |
| ½ cup | Dry red wine |
| 1⅓ cup | Boiling beef stock |
| \N \N | Salt & pepper |
| \N \N | Rind of 1/2 lemon |
In bottom of Dutch oven, melt butter & add onion, carrot, celery, parsley, rosemary & garlic. Simmer several minutes, stirring frequently until vegetables are soft but not brown. Add meat & stir until it loses all pink. Add wine, stock, salt, pepper & rind & bring sauce to good simmer. Cover tightly & place in 275 oven for 4-5 hours. Serve hot.
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