1 1/2 lb. boneless beef chuck, cut in 1 inch cubes
3 tbsp. oil
1 lg. onion, chopped
2/3 c. diced celery
2 cloves garlic, divided
28 oz. Italian tomatoes, cut up
1/2 c. minced parsley
1/2 c. dry white wine
1 tsp. salt
1 tsp. rosemary
1/2 tsp. pepper
In a heavy saucepan, brown beef in hot oil. Remove and set aside. Add
onion, celery and garlic to pan drippings; saute until tender.