3 Tablespoons Olive Oil
2# Beef, cut into bite sized squares
1 Large White Onion, chopped
1 Large Clove of Garlic, sliced
2 Cups Red Wine
2 Cups Vegetable Broth
1 Tablespoon Kosher Salt
1 Lemon, juiced
1 Teaspoon Sugar
1 Teaspoon Worcestershire Sauce
½ Teaspoon Fresh Ground Black Pepper
½ Teaspoon Paprika
2 Bay Leaves
4 Cloves
Dash of Allspice
6 Carrots, peeled & chopped
4 Large Red Potatoes, chopped
2 Cups of Pearl Onions
3 Tablespoons of Cornstarch

In a large cast iron Dutch oven heat the oil then brown the beef in batches, setting aside as they finish. When all the beef is well browned, add the onions to the pot, adding oil if needed. Cook the onions until golden brown, deglazing the pot as you stir. Once golden, add back the beef, and then the garlic, red wine and vegetable broth. Stir well, being sure to scrap up everything off the bottom of the pot. Add the seasonings, the lemon juice through the allspice. Cover and simmer over low heat for 2 hours.

Add the carrots & potatoes, cover and simmer for about another hour. Brown the pearl onions in another skillet with a little oil and then add into the stew. Combine the cornstarch with about a cup pf boiling water, then mix into the stew. Discard the bay leaves and cloves if you can find them & serve with crusty bread.