Italian Beef Stew with Rosemary The New York Times International Cookbook Craig Claiborne Yield: 4 servings 1½ lbs. lean beef such as top or bottom round or chuck 3 cups fresh or canned peeled tomatoes with basil ¾ cup chopped celery ½ cup chopped parsley, loosely packed ¼ tsp. oregano 2 Tbsp. olive oil Salt and freshly ground pepper 4 Tbsp. butter 1 tsp. finely chopped garlic ½ cup dry white wine 1 sprig fresh rosemary or 1 tsp. dried rosemary leaves 8 thin slices French or Italian bread Butter 1 whole clove garlic, peeled Trim the meat, if necessary, and cut it into one-inch cubes. Set aside. In a saucepan or deep skillet, combine the tomatoes, celery, parsley, oregano, thyme, oil and salt and pepper to taste. Cover and bring to a boil. Simmer about 30 minutes or until vegetables are tender. Put the sauce through a food mill and set aside. Meanwhile, heat the four Tbsp. butter in a wide casserole. Add the beef and cook, stirring, until the meat loses its red color. Add the chopped garlic and stir. Transfer the meat to another dish. Add the wine to the casserole and cook over high heat until it is reduced by half. Add the meat, the rosemary, and the tomato sauce and, if necessary, salt and pepper to taste. Cover and simmer about one and one-half to two hours. Meanwhile, spread the bread with butter, and toast on both sides under the broiler. Rub on both sides with garlic clove, place two slices in each of four hot soup bowls and spoon the meat and sauce over all. Serve hot.

Oven Stew Beef Jean Amatruda Flint Nelson Yield: serves 6 1½ lean chuck cut up 4 carrots in 1-inch pieces 1/3 cup chili sauce (Heinz) 2 small onions sliced salt and pepper ½ lb. mushrooms sliced ½ tsp. dill 2 stalks celery sliced ½ cup water or wine ½ cup tomato purée Stir all ingredients in a casserole and cover. Preheat oven to 325o. Cook 3 hours, stirring once during process. Note: There was a time when I felt that I didn't have time to brown meat, so these recipes really fit the bill. Along that line, see also Yuban Roast

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