1 c. vinegar
1 c. red wine
2 c. water
3 lg. bay leaves, crumbled
12 whole peppercorns
8 whole cloves
8 whole allspice
1 lg. onion, sliced
2 lg. stalks celery, diced
4 lbs. boneless beef (chuck, rump or round)
3 tbsp. flour, seasoned with 1/2 tsp. salt & pepper
2 tbsp. corn oil
4 lg. carrots, peeled & quartered
8 med. whole onions, peeled
1 tbsp. sugar
1 tsp. salt
16 gingersnaps, crumbled

Combine the first 9 ingredients in a saucepan, bring to a boil.

Place the meat in a large glass bowl; pour hot mixture over meat, cover and marinate in refrigerator for 2 days.

Drain meat; strain and reserve liquid.

Dry meat with paper towels; rub well with seasoned flour. Brown meat in oil in a Dutch oven on all sides; add strained marinade and bring to a boil.

Cover tightly, reduce heat and simmer 2 1/2 hours. Add carrots and whole onions; simmer covered, 1 hour longer or until meat and vegetables are tender.

Transfer meat and vegetables to a heated platter. Skim fat from liquid in pan; measure liquid, adding more water, if necessary, to make 4 cups. Return liquid to pan.

Add sugar, salt and crumbled gingersnaps; simmer until thickened, stirring constantly. Slice meat; serve with vegetables and gravy.

Note: Great accompaniments - potato pancakes and red cabbage. Serves 8.