1 1/2 lbs. chuck steak
12 button onions
2 tbsp. bacon drippings
1 rounded dessert spoon flour
1 wineglass red wine (or substitute
With 1/2 red vinegar)
1 bouquet garni (or bouquet garni spice)
1 clove crushed garlic
1 pt. stock (beef bouillon ok)
Salt and pepper
1 head celery
1/2 oz. butter
1 oz. walnuts
1/2 oz. grated orange rind

Cut beef into 2 inch squares. Peel onions. Heat a thick casserole and put in fat. Once smoking, lay in pieces of meat; fry until brown, turning pieces once. Take out meat, add onions and fry slowly until beginning to color. Drain so that only 1 tablespoon of fat is left in casserole. Stir in flour, add red wine, meat, bouquet garni and garlic. Barely cover with stock, season, bring slowly to boil, cover, simmer low 1 1/2 to 2 hours. Meanwhile cut celery hearts into cross-way slices. Heat butter in pan, put in walnuts orange rind, and celery. Saute lightly. Place this mixture on top of rugout for last 5 minutes.