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Meats Dutch Easy, Meats 4 Servings

INGREDIENTS

4 ts Olive oil
1 lb Stewing beef, cut into 1 inch cubes
1 lg Onion, chopped
3 Cloves garlic, finely chopped
1 1/2 ts Dried rosemary, crumbled
2 tb Balsamic or red wine vinegar
2 tb All-purpose flour
2 1/2 c Beef stock
2 tb Tomato paste
1/2 ts Salt
1/2 ts Pepper
12 oz Baby carrots, peeled
1 1/2 c Thickly sliced celery

INSTRUCTIONS

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 1 1/4 hours.  Add carrots and celery; simmer, covered, for 30
minutes or until beef and vegetables are tender.  Yield: 5  Typed in
MMFormat by cjhartlin@msn.com  Source: Fast & Easy Cooking.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@email.msn.com
on Feb 19, 1999

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