1 1/2 lbs. boneless chuck, cut into 1 inch cubes
3 tbsp. oil
1 lg. onion, chopped
2/3 c. diced celery
2 cloves garlic, divided
1 (28 oz.) can 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

In large saucepan brown beef in hot oil. Remove beef from pan and set aside. Add onion, celery, and garlic to pan drippings. Saute until tender, return beef to pan. Add tomatoes, wine, salt, rosemary, and pepper. Bring to a boil, reduce heat, cover, and simmer 1 1/2 to 2 hours, until beef is tender.