2 lbs. beef chuck
1/2 lb. pearl onions
1 pinch MSG
1 med. onion
1/2 pt. burgundy wine
1 pt. stock
1 tsp. allspice
Salt and pepper
1/2 lb. mushrooms, diced small
1/2 c. oil
1 carrot
1/2 stalk celery
1/8 c. flour
2 pts. tomato puree
1 clove garlic, crushed

Cut beef into 1 inch squares. Saute over high heat until medium brown. Add wine and reduce until almost dry. Add stock, tomato puree, allspice, sliced carrots, onion, celery, salt and pepper and cook with garlic until well done. Remove meat. Cook mushrooms and pearl onions in the sauce. Add a little m.g. and burgundy wine. Mix meat, sauce and serve. 4 servings.