Preparation
Cut the meat into small serving-size pieces. Place in a shallow bowl and
add the wine, 2 tablespoons olive oil, salt, pepper, rosemary, and garlic.
Toss to coat the meat with the marinade, cover, and refrigerate for 2
hours. Drain the marinade from the meat, reserving the marinade, and wipe
meat dry. Place the flour in a shallow bowl and lightly dredge the meat.
In a skillet over medium-high heat, heat the remaining olive oil to
sizzling. Quickly brown the meat pieces on both sides. Remove the meat to a
shallow 3-quart baking dish. Scatter the sliced onions over the meat.
Preheat oven to 325°F. Stir any remaining flour into the skillet and
brown. Slowly stir reserved marinade and the beef stock into the skillet.
Bring to a simmer, stir in the tomatoes, and simmer 5 minutes. Pour the
sauce over the meat and onions and cover the baking dish with a lid or
aluminum foil.
Place the dish in the oven and bake 2 hours. (Can be made in advance up to
this point, cooled, tightly wrapped, and refrigerated or frozen.) Uncover
the casserole and bake 1 hour longer. Let stand 10 minutes and skim off any
excess fat. Sprinkle the parsley over the meat and serve.