4 lb. beef rump roast
2 tbsp. butter
2 c. dry red wine
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. nutmeg
Parsley sprig
1/2 c. hot water
3 whole cloves
12 sm. white onions,, peeled
2 tbsp. brandy
6 med. carrots, pared and quartered
1/4 c. unsifted all purpose flour

Wipe beef with damp paper towels. Remove excess fat. Slowly heat butter in large Dutch oven. Brown beef well on all sides, about 30 minutes.

Add wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, and hot water. Bring just to boiling, reduce heat and simmer, covered, 2 1/2 hours.

Insert cloves in one onion. Add brandy, carrots, and all the onions to Dutch oven. Simmer, covered, 1 hour longer, or just until beef is fork-tender. Discard clove-studded onion.

To serve, remove beef from cooking liquid to warm serving platter. With slotted utensil, lift vegetables from cooking liquid, and surround beef; keep warm. Skim fat from surface of cooking liquid. Combine 1/4 cup water with flour; mix to make smooth paste. Stir into liquid in Dutch oven. Bring just to boiling, stirring until thickened. Pass gravy.