MARINADE:

2 c. dry red wine
1 c. canned beef consumme undiluted
2 med. onions, sliced
2 cloves of garlic, chopped
2 bay leaves
2 cloves
1/4 tsp. oregano
1/4 tsp. celery seed
1/4 tsp. cracked whole peppercorns
Salt to taste

Marinade 4 pounds of beef in above marinade 24 hours in glass or porcelain dish larger than meat. Remove meat from marinade and brown in a little fat. Place meat in casserole with tight lid. Pour marinade over and cook slowly in oven for 2 hours (300 degrees). Gravy: strain liquid and skim off fat. Mix 3 tablespoons flour with 3 of fat and heat. Add liquid slowly. Pour gravy over meat in casserole.