3 lbs. stew meat
2 tbsp. brown sugar
1 c. red wine
1 c. water
1/2 c. wine vinegar
6 tbsp. tomato paste
2 tbsp. salt
Garlic to taste
8 cloves
2 tsp. pickling spice
1 lb. can onions

In Dutch oven brown meat in 3 tablespoons butter. Add onions, sugar, wine, water, vinegar, tomato paste, salt, and garlic. Place cloves and pickling spice in a teaball or cheesecloth and then drop in stew mixture. Simmer until done (3 hours) and then add 1 package of frozen peas and cook 5 more minutes. Serve with rice.