Instructions: 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

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