Italian Beef Stew With Rosemary

• 1 1/2 lb. boneless beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, mashed
• 1/2 c. minced parsley
• 1 1/2 tsp. rosemary
• 2 carrots, cut up
• 1 small pkg. frozen peas
• 3 Tbsp. oil
• 2 stalks celery, diced
• 1 (28 oz.) can Italian plum tomatoes, cut up
• 1/2 c. white wine
• 1/2 tsp. pepper
• 4 potatoes, quartered

1. In a large heavy skillet, brown beef in hot oil.
2. Remove and set aside.
3. Add onion, celery, garlic and carrots to pan drippings; saute until tender.
4. Return beef to pan.
5. Add tomatoes, parsley, wine, rosemary, salt and pepper; bring to a boil and reduce heat.
6. Cover and simmer 1 1/2 to 2 hours.
7. Add potatoes the last 45 minutes of cooking.
8. Add peas the last 10 to 15 minutes of cooking time.
9. Serve with French bread and a hearty red wine.

boneless beef chuck, onion, garlic, parsley, rosemary, carrots, frozen peas, oil, stalks celery, italian plum tomatoes, white wine, pepper, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982639 (may not work)