5-6 carrots, peeled, cut into bite size chunks
1 lg. sweet onion, rough chopped (reserve 1 slice to chop fine)4 stalks of celery, thick sliced (reserve ½ stalk to chop fine)
4 mushrooms, sliced
2 cloves minced garlic15oz can of diced tomatoes
1 sprig of fresh rosemary1 Tbsp. corn starch (mixed with a little red wine)
2 Tbsp. flour
1 qt. beef brothSalt & Pepper to taste
Put meat in a gallon plastic bag with the flour, toss well to coat.
Meanwhile in a Dutch oven or large heavy pot, heat a tbsp. olive oil over medium high heat. Add the garlic and rosemary sprig – cook for about one minute, stirring often. Add mushrooms, reserved chopped onions and reserved chopped celery to the Dutch oven and sauté until softened.
Bring mixture to a slow boil then reduce heat to simmer and cover. Allow to simmer for 60-90 minutes, stirring occasionally. The last 5 minutes or so, mix cornstarch in a cup with the red wine, blending well. Pour the mixture into the stew and stir pot. Allow to 'set' and thicken the stew for about five minutes.Serve over rice.