Simmered beef sauce

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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