2 lbs. stewing beef cut in pieces
1 teaspoonful chopped rosemary
Wineglassful red wine
2 tablespoonsful olive oil
1 tablespoonful tomato conserve
3 cloves of garlic, crushed

"Heat the oil and in it allow the garlic and rosemary to brown before adding the meat; allow the meat also to brown, then reduce heat and add a wineglassful of red wine, and the tomato conserve diluted with a similar quantity of meat stock or water. Cover the pan and cook slowly for 2\ hours, adding more hot stock or boiling water from time to time if the meat looks like becoming dry. If liked, potatoes peeled and cut in pieces may be added to the stewpan an hour before serving, so that they absorb the flavour of the merit as they cook."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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