Recipe---ITALIAN BEEF STEW WITH ROSEMARY

[Kebamo]

ITALIAN BEEF STEW WITH ROSEMARY


1 1/2 lb. boneless beef chuck,
cut in 1-inch cubes
3 Tbsp. olive oil
1 large onion, chopped
2/3 c. celery, diced
2 cloves garlic
1 (28 oz.) can Italian
tomatoes, cut up
1/2 c. minced parsley
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary

In a heavy saucepan or skillet brown beef in hot oil;
remove and set aside. Saute onion, celery and garlic in beef
drippings. Return beef to pan. Add tomatoes, parsley, wine,
salt, pepper and rosemary. Bring to a boil. Reduce heat,
cover and simmer 1 1/2 hours or until beef is tender; or brown
beef and place all ingredients in a crock-pot and simmer 4 to 6
hours.

[Kebamo]

ITALIAN BEEF STEW WITH ROSEMARY


1 1/2 lb. boneless beef chuck,
cut in 1-inch cubes
3 Tbsp. olive oil
1 large onion, chopped
2/3 c. celery, diced
2 cloves garlic
1 (28 oz.) can Italian
tomatoes, cut up
1/2 c. minced parsley
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. rosemary

In a heavy saucepan or skillet brown beef in hot oil;
remove and set aside. Saute onion, celery and garlic in beef
drippings. Return beef to pan. Add tomatoes, parsley, wine,
salt, pepper and rosemary. Bring to a boil. Reduce heat,
cover and simmer 1 1/2 hours or until beef is tender; or brown
beef and place all ingredients in a crock-pot and simmer 4 to 6
hours.

[Allegro Happy]

Sounds wonderful , what do you serve with it? Rice, noodles????

[Kebamo]

Ilike noodles, but rice is also good

Karl