1 1/2 lb. boneless chuck, cut in 1" cubes
3 tbsp. oil
1 lg. onion
2/3 c. diced celery
1 can (28 oz.) tomatoes, cut up
1/2 c. minced parsley
1/2 c. dry white wine
1 1/2 tsp. salt
1 tsp. rosemary
1/2 tsp. pepper
2 cloves garlic, divided

In large heavy saucepan; brown beef in hot oil. Remove and set aside. Add onion, celery and garlic to pan drippings; saute until tender.

Return beef to pan. Add tomatoes, parsley, wine, salt, rosemary and pepper. Bring to boil; reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.