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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Teelöffel | olive oil |
| 1 x ca. 450 g | Stewing beef, cut into 1 inch cubes |
| 1 gross | Onion chopped |
| 3 | Cloves Garlic finely chopped |
| 1 1/2 Teelöffel | Dried rosemary, crumbled |
| 2 Esslöffel | Balsamic or red wine vinegar |
| 2 Esslöffel | all-purpose flour |
| 2 1/2 Tasse | beef stock |
| 2 Esslöffel | tomato paste |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 12 x ca. 30 g | Baby carrots peeled |
| 1 1/2 Tasse | Thickly sliced celery |
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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
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