Recipe - Rosemary Apricot Chicken

4 teaspoon Olive oil
1 pound Stewing beef, cut into 1
inch cubes
1 lg Onion, chopped
3 Cloves garlic, finely
chopped
1 One half teaspoon Dried rosemary, crumbled
2 tablespoon Balsamic or red wine
vinegar
2 tablespoon Allpurpose flour
2 One half cup Beef stock
2 tablespoon Tomato paste
One half teaspoon Salt
One half teaspoon Pepper
12 ounce Baby carrots, peeled
1 One half cup Thickly cut or sliced up celery

1. In a large Dutch oven or saucepan, heat half the oil over high heat.
Brown beef in batches; transfer to a plate.

2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic
and rosemary; cook, stirring, for 3 minutes, or until softened. Add
vinegar; cook until almost evaporated. Sprinkle with flour. Add stock,
tomato paste, salt and pepper. Bring to a boil; cook, stirring, until
slightly thickened.

3. Return meat and accumulated juices to pan; reduce heat, cover and
simmer for 1 One fourth hours. Add carrots and celery; simmer, covered, for 30
minutes or until beef and vegetables are tender. Yield: 5 Typed in
MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking.

Posted to MMRecipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@email.msn.com
on Feb 19, 1999