3 onions, sliced
3 tbsp. fat
2 lbs. beef (shank, rump or round)
3 tbsp. flour
1 tsp. salt
1 bouillon cube
1/4 tsp. ground cloves & thyme
1 pt. brown stock or boiling water and meat extract
2 tbsp. vinegar
1 tbsp. catsup

Brown onions slowly in fat. Cut meat into serving pieces; add to onions and brown. Add stock, vinegar and catsup. Cover lightly. Simmer until meat is tender, allowing 2 hours for shank and 1 1/2 hours for rump or round. Serves 6.

Note: I use round steaks and cook in Dutch oven. Delicious served with mashed potatoes, vegetables and salad.