Burgundy Beef Stew With Rosemary

Ingredients

• 1 lb beef, mutton, or veal, cut into pieces
• 1 onion, chopped
• 3 fresh rosemary leaves
• 1 oz butter
• Salt to taste
• ½ cup Burgundy wine
• 2 tbsp tomato conserve or fresh tomato puree
• 1 cup stock
• 2 potatoes, cut into chunks (optional)
• 1 clove garlic, halved

Method

1. 1 Heat butter in a stewpan. Add chopped onion and rosemary leaves; fry lightly.
2. 2 Add meat pieces, salt, and fry briefly. Pour in Burgundy and tomato conserve or puree.
3. 3 Cover and cook gently, stirring occasionally. Add stock if the stew becomes too dry.
4. 4 If using potatoes, add them one hour before serving. Add garlic for the last five minutes.