2 lbs. lean beef cut into 1 inch cubes (or veal)
1/2 c. butter
1 bay leaf
2 lbs. sm. boiling onions, peeled and left whole
2 cloves garlic
1 tsp. salt
1/2 c. oil
1/2 c. dry red wine
2 tbsp. vinegar

Brown meat cubes in oil and butter. Add tomatoes, vinegar, garlic and seasonings. Cover and simmer for 30 minutes. Add onions, wine and a little water. Cover and cook slowly for 1 to 1 1/2 hours until both meat and onions are fork tender.