2 lbs. lean meat
2 lbs. onions
3 cloves garlic
1/4 c. olive oil
1 c. tomato sauce OR 2 oz. tomato paste with 1 c. hot water
2 tbsp. wine vinegar
1/2 c. burgundy wine
2 tsp. salt
1 tbsp. pickling spices (placed in gauze)
1 tsp. orange rind
3 c. hot water
Vegetables: Peppers, carrots, potatoes, celery, etc.

Cut meat into 1 1/2 inch cubes. Peel and quarter onions and cut garlic cloves in half. Heat oil in large pot until hot. Brown meat on all sides for 5 minutes on high heat. Stir often to avoid sticking or scorching. Add onions and garlic, stir about 5 minutes until mixture is coated with oil. Add remaining ingredients, mixing in. Cover and reduce heat, simmering for 2 1/2 hours or until meat is tender and sauce is thick. Check midway through cooking to make sure meat is not sticking to bottom of pot. If it is, add 1 cup water and reduce heat.