TUSCAN BEEF STEW

2 Tbsp Parsley - Chopped
1/2 Tsp Ground Black Pepper
3/4 Cup Dry White Wine
1/2 Tsp Coarse Salt
2 Tbsp Basil Fresh minced or 2 Tsp Dried Basil
1 1/2 Cup Beef Stock Low Salt
2 Tbsp Olive Oil
600gms Round Steak - Cut in 50mm Cubes
1 Cup Celery - Strings Removed Chopped
1 Cup Spanish Onion - Chopped
1/2 Cup Carrots - Peeled and Chopped
1/4 Cup Lemon Juice - Strained

In a heavy 4 Quart Dutch Oven, heat oil over medium heat. Add beef and sauté, turning cubes, until lightly browned on all sides. With slotted spoon, transfer cubes to plate. Add celery, carrots and onion. Cook until barely softened, scraping any fragments that might be stuck to bottom of pan, about 1 minute. If vegetables start to stick to pan, add 2 tablespoons stock. Return beef to pan and add wine. Turn heat to high and cook, stirring frequently, until wine is reduced to 2 tablespoons, about 4 minutes. Stir in lemon juice, stock basil, salt and pepper. Turn heat to low and cook, covered, stirring frequently, until meat is extremely tender when pieced with tip of a knife, about 1.1/2 hours. As soon as meat is cooked, uncover pan, turn heat to medium high, and cook, stirring frequently, until sauce is slightly thickened, about 10 minutes. Transfer to shallow bowl, garnish with parsley, and serve. Stew can be made up 3 hours before serving and reheated, covered, over low heat. Goes well with Yorkshire Pudding and Petaluma Coonawarra 1992