4-5 lbs. beef chuck, rolled and tied
1 (10 1/2 oz.) can condensed consomme
1 c. dry red table wine
2 carrots, diced
1 lg. onion, diced
1 clove garlic, halved
6 whole allspice
8 whole peppercorns
1 bay leaf, crushed
Several sprigs parsley
Pinch of thyme
Salt and pepper to taste

Brown meat slowly on all sides. Add all the remaining ingredients. Bring to a boil, then cover tightly and simmer until meat is tender, turning meat occasionally.

Gravy: Strain broth and skim off fat. Measure 3 cups broth, adding beef stock to make that amount; pour back in kettle and heat to boiling.