2x4 inch chunks of chuck, short ribs, round, etc.
3 lbs. beef
1/2 med. onion, chopped
3-4 tbsp. vegetable oil
1 c. flour
2 tbsp. brown sugar
Salt and pepper to taste
2 bay leaves
1 c. burgundy (red wine)

Roll beef chunks in flour and sugar mixture. Put oil in heavy 12-inch skillet. Add beef to brown on all sides. When beef is brown, pour off all the oil and grease. Add 1 cup water or more to cool skillet and dissolve caramel. Then add wine, onion and spices. Add additional water to allow meat to simmer, tightly covered, until tender. Thicken gravy with flour to suit. Serve with noodles or mashed potatoes.