Rosemary Beef Stew
- Heat 2 tbsp olive oil in large saucepan set over medium heat; sauté celery for 2 minutes. Stir in parsley, basil, thyme, oregano and pepper. Pour in tomatoes; stir well. Cover and bring to boil over high heat. Reduce heat to medium-low; cover and simmer for 30 minutes.
- Meanwhile, in Dutch oven, heat remaining olive oil over medium-high heat. Add beef; cook for 10 to 15 minutes or until browned. Using slotted spoon, transfer beef to plate; set aside.
- Reduce heat to medium. Add garlic to Dutch oven; sauté for 2 minutes or until golden. Pour in wine; cook over high heat, stirring constantly and scraping up browned bits, for 3 to 5 minutes or until wine is reduced by half. Return meat to pan, then stir in rosemary. Pour in tomato sauce and stir to combine. Reduce heat; cover and simmer on low for 1 1/2 hours or until meat is tender.
Ingredient: Beef & Veal
Cooking Method: Sauté / Pan Fry
World Cuisine: American
Product: Extra Virgin