From Jennie - got it from her when I lived on Double Eagle Court with her.
- 2 LB lean beef (prefer chuck roast)
- 2 LB small onions
- 1/4 t allspice
- 1/4 t ground clove
- 2 bay leaves
- 14 oz tomato sauce
- 1/2 C wine + 3 T red wine vinegar
- 4 T olive oil
- 2 t salt
- 1/4 t pepper
- 2 cloves garlic
Adapted from encrypted-tbn2.gstatic.com
Cut beef in 2 inch cubes. Place in deep saucepan, and add remaining ingredients in order given above. Cover saucepan, and simmer without stirring for 2 hours or until meat is tender and liquid is reduced. Makes 5 servings.