John Gozzo'S Beef Stew

• 2 1/2 lb. lean beef
• 3 carrots, scrubbed and cut into 1/2-inch pieces
• 4 medium potatoes, peeled and cubed
• 3/4 lb. onions, peeled and chopped
• 2 bay leaves
• 1/2 tsp. black pepper
• 1 tsp. crumbled dried rosemary
• 1 Tbsp. flour
• 2 cloves garlic, chopped
• 10 sprigs fresh parsley, chopped
• 1 stalk celery, diced (with leaves)
• 1 green pepper, diced
• 2 lb. ripe tomatoes, chopped or 3 c. chopped canned plum tomatoes
• 2 c. hot water
• 3 Tbsp. olive oil

1. Cut beef into bite-sized cubes.
2. In Dutch oven or heavy saucepan, heat the olive oil and add onions and bay leaves.
3. Cook slowly for approximately 10 minutes.
4. Add meat, rosemary and black pepper and brown for an additional 10 minutes.
5. Lightly sprinkle the flour over the meat.
6. Add chopped garlic and parsley to meat. (Optional:
7. Add 1/2 cup dry white wine at this time.)
8. Simmer approximately 10 minutes.
9. Add celery, green pepper and carrots. Stir.
10. Cover and cook slowly for approximately 20 minutes.

lean beef, carrots, potatoes, onions, bay leaves, black pepper, rosemary, flour, garlic, parsley, celery, green pepper, tomatoes, water, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439467 (may not work)