3 (28 oz.) cans whole, peeled tomatoes, drained and chopped
1 1/2 c. chopped celery
3/4 c. finely chopped fresh parsley
5-6 tbsp. olive oil
1 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
2 lbs. beef stew meat
1 c. dry white wine
2 tsp. dried rosemary leaves

Combine tomatoes, celery, parsley, 3 tablespoons oil, garlic, thyme, basil, oregano and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25-30 minutes, stirring occasionally.

Meanwhile, heat remaining 2-3 tablespoons oil in a large Dutch oven. Brown half the beef at a time, then remove with a slotted spoon to bowl. Pour wine into Dutch oven and boil about 5 minutes until only about half remains, stirring to scrape up browned bits on the bottom.

Add beef, tomato mixture, and rosemary. Bring to a boil; cover and place in a preheated 325 degree oven. Bake about 2 hours until meat is tender. Serves 6.