Season meat with ½ teaspoon of salt, ¼ teaspoon rosemary and ¼ teaspoon of pepper on each side.

Add the oil to a large Dutch oven over medium high heat and cook garlic until fragrant.

Carefully pour in balsamic vinegar.

Add meat to Dutch oven and brown on both sides.

Add onion and cook until translucent.

Add potatoes, carrots, celery and water to pot.

Bring to a boil. Reduce to low.

Simmer 2 hours or until meat and vegetables are tender. Top with gravy and chopped parsley