1 ½-lbs stewing beef cubes 1-tbsp vegetable oil 1-small onion, chopped 1-tbsp dried rosemary ½-tsp salt ½-tsp pepper 1-28oz can tomatoes with spices and herbs 2-tbsp balsamic vinegar ¼-cup grated Parmesan cheese

Trim and cut beef into 1-inch cubes
In a Dutch oven, heat oil over medium-high heat
Brown beef in batches and transfer to slow cooker
Drain any fat from the pot
Add onion, rosemary, salt and pepper
Fry over medium-low heat, stirring occasionally until onion is soft, about 4 minutes; add to slow cooker
Pour ¼-cup water into Dutch oven
Bring to a boil, scraping any brown bits from the bottom
Pour into slow cooker along with tomatoes and balsamic
Cover and cook on high for 4-6 hours or until beef is tender
Serve over any short pasta
Serve with sprinkled Parmesan on top

Makes 4-6 servings

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