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

In a 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. Serve over wide noodles (optional). Makes 4 servings.

In 1 1/2 quart casserole, cook onion celery and garlic in oil on high 8 minutes. Add wine; cook 3 minutes. Stir in beef, tomatoes, parsley, salt, rosemary, and pepper. Cover and cook on high, stirring occasionally, 30 minutes or until meat is tender.