Braised Beef and Rosemary Pasta Sauce

Trim fat from beef cubes; cut into 1-inch (2.5 cm) pieces. In Dutch oven, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown beef, in batches. Transfer to plate; set aside.

Drain any fat from pan. Add onion, rosemary and 1/2 tsp (2 mL) each salt and pepper; cook over medium-low heat, stirring occasionally, until softened, 4 minutes.

Add tomatoes, vinegar and 1/2 cup (125 mL) water to pan. Return beef and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until thickened and meat is tender, about 1 hour. Serve sprinkled with Parmesan cheese.

Additional information :

Variation
Slow-Cooker Beef and Rosemary Pasta Sauce: Follow first two paragraphs as directed; transfer onion mixture to slow-cooker. Pour 1/4 cup (50 mL) water into Dutch oven; bring to boil, stirring and scraping up any brown bits from bottom of pan. Pour into slow-cooker along with beef, tomatoes and vinegar. Cover and cook on High for 4 to 6 hours or until beef is tender. Serve sprinkled with Parmesan cheese.

Source : Canadian Living Magazine: January 2003