4 lb. rump
1 clove garlic, peeled and cut in half
1 tbsp. oil
1 lg. onion, peeled and cut in thin slices
1 bay leaf
1/2 c. beef stock
1/2 c. red wine
1 c. canned tomatoes
1/2 tsp. pepper
1 1/2 tsp. salt
1/2 tsp. sugar
6 med. potatoes, peeled and cut in half
6 med. carrots, scrubbed and cut in half
2 tbsp. parsley

Trim fat and rub with garlic. Heat oil and brown. Remove to plate. Place a low rack at bottom of pan. Put onions and bay leaf on it. Place meat on top and pour in stock, wine, tomatoes cut in small pieces. Add pepper, slat, and sugar. Simmer 1 to 1 1/2 hours. Add potatoes and carrots and cook low 1 hour. Discard bay leaf. Remove excess fat.