3 tb Butter
1    Finely chopped onion
1    Carrot (scraped & finely
Chopped)
1 lg Finely chopped celery stalk
1/2 c  Fresh minced parsley
1/8 ts Crumbled dried rosemary
2    Finely chopped garlic
Cloves
1 lb Lean beef (round or chuck)
Diced
1/2 c  Dry red wine
1 1/3 c  Boiling beef stock
Salt & pepper
Rind of 1/2 lemon

In bottom of Dutch oven, melt butter & add onion, carrot, celery,
parsley, rosemary & garlic. Simmer several minutes, stirring
frequently until vegetables are soft but not brown. Add meat & stir
until it loses all pink. Add wine, stock, salt, pepper & rind & bring
sauce to good simmer. Cover tightly & place in 275 oven for 4-5
hours. Serve hot.