1 tbsp. pickling spice
1 sm. bay leaf
1/3 c. olive oil
2 lb. lean chuck, trimmed of fat & cut into 1" cubes
1 1/4 c. hot water
1 (6 oz.) can tomato paste
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
2 lb. sm. onions
1/2 c. white vinegar

Tie pickling spice and bay leaf in 3 inch squares of cheesecloth and set aside. Heat oil in Dutch oven over medium heat. Add meat in batches and brown slightly, about 20 minutes. Pour off fat.

Mix water with tomato paste and stir into meat. Add spice bag, garlic salt and pepper. Top with layer of onions. Pour vinegar over evenly. (Liquid should cover meat and onions, add more hot water if necessary.) Bring to a boil over medium-high heat. Reduce heat, cover and simmer until meat is tender and liquid is reduced to gravy, about 2 hours. Discard spice bag and skim off any fat that has accumulated. Serve on pasta, rice or biscuits.