3 tomatoes, peeled, seeded & chopped
2 minced cloves of garlic
1 1/2 lbs. beef chuck in 1 inch cubes
2 tbsp. oil
1/3 c. tomato sauce
2 tsp. salt (opt.)
Tiny white onions
1/3 c. red wine
1/4 c. red wine vinegar
1 tbsp. brown sugar
1/4 c. fresh parsley

Tie in bag or place in tea infuser: 5 bruised peppercorns 3 cloves 1 bay leaf

Cut meat, fix tomatoes, tie herbs, mince garlic (takes 1/2 hour). In heavy pot heat oil, brown meat on high heat. Heat oven to 300 degrees. Add all but onions and parsley. Add water if necessary to have liquid cover meat. Stir. Place onions on top, sprinkle with parsley. Bring to boil. Cover. Put in 300 degree oven for 1 1/4 to 1 1/2 hours until tender. Thicken gravy slightly with flour if desired. Serves 4 to 6. Takes 2 to 2 1/2 hours.