1/4 teaspoondried rosemary or 1 teaspoon fresh, snipped
114-ounce can beef broth (fat-free, low sodium)
1 1/2cupsred Marsala cooking wine
5medium carrots, cut into 1-inch chunks
Fresh rosemary for garnish
In a 1 gallon plastic bag, combine flour, basil, thyme, garlic powder, salt and pepper. Shake to blend.
Add meat a little at a time to bag and shake to coat.
In a large iron skillet or Dutch oven, heat the oil. Add enough meat to cover the bottom, brown. Set aside on paper towels. Continue until all meat is browned.
Drain oil and return all meat to skillet or Dutch oven. Add chopped onion, rosemary and fresh garlic. Stir and cook until onion is tender.
Stir in broth and wine.
Bring to a boil; then reduce heat. Simmer, covered for approximately 45 minutes, stirring occasionally.
Stir in carrots. Bring to a boil again; reduce heat. Simmer, covered for about 30 minutes longer or until meat and carrots are tender. (If stew is not as thick as you would like, stir in cornstarch (1/4 teaspoon at at time until satisfied).