Italian Beef Stew

I love how this always comes out, it's best to use fresh herbs if possible.

2lbs beef (leave fat on for extra flavor, beef shanks can also be added but need to be taken out after cooking.)

4 - 6 roma tomatoes

1 onion (I prefer brown or yellow) finely chopped

5 ribs chopped celery

3 large carrots or 2 C Baby carrots

1/2 C Italian parsley

1 tbsp oregano

1 tbsp thyme

1/4 C olive oil

salt and pepper to taste

2 cloves garlic finely chopped

1 C red wine (I like Chianti)

2 sprigs fresh rosemary

1/2 stick butter (1/4 cup)

1. Trim meat, cut it into one inch cubes.

2. In a saucepan, combine the tomatoes, onion, celery, carrots, parsley, oregano, thyme, oil and salt and pepper to taste. Cover and bring to boil. Simmer about 30 minutes or until vegetables are tender. Put the sauce through a food mill and set aside.

3. Meanwhile, heat 1/4 cup butter in a wide flameproof casserole. Add the beef and cook, stirring, until the meat loses its red color. Add the chopped garlic and stir. Transfer the meat to another dish.

4. Add the wine to the casserole and cook over high heat until it is reduced by half. Add the meat, the rosemary, and the tomato sauce and, if necessary, salt and pepper to taste. Cover and simmer about 1 1/2 to 2 hours.