1 1/2 lbs. boneless beef chunks, cut into bite-size strips
1/2 lb. sm. whole onions
1/2 lb. mushrooms
6 whole cloves
2 tbsp. butter
1/4 c. chopped parsley
1 to 1 1/2 tsp. sugar
1 c. dry red wine
1 to 1 1/2 tsp. salt
1 bay leaf
1/4 tsp. dried thyme leaves
1 clove garlic, minced or pressed
1 tbsp. cornstarch, blended with 2 tbsp. water

In a deep 2 1/2 to 3 quart casserole, mix beef and onions. Stick cloves into 6 of the onions. Brown mushrooms lightly in heated butter. Add to meat mixture. Sprinkle with parsley.

In a small heavy pan, heat sugar over medium high heat, stirring until melted and caramelized to a dark golden brown. Remove from heat. Gradually stir in wine, then heat again, stirring until sugar dissolves. Mix in salt, bay leaf, thyme and garlic. Pour over meat mixture. Cover.

Bake at 350 degrees, stirring once or twice, until meat is very tender, 2 hours. Remove from oven, smoothly mix in cornstarch mixture. Return to oven. Bake, uncovered, until sauce thickens, 10 to 15 minutes.