|Chuck roast||4 Pound|
|Beef fat/Oil||3 Tablespoon|
|Onions||5 , coarsely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Onion stuck with cloves||1 (3 cloves)|
|Canned consomme/Bouillon||10 Ounce (1 can)|
|Tomato paste||2 Tablespoon|
|Corn starch||2 Tablespoon|
Cut meat into cubes.
Discard fat and bone.
Heat fat in a deep Dutch oven and add meat a layer at a time.
When each layer is well browned, lift out.
Add onions and garlic and stir-fry 2 or 3 minutes.
Return meat to the pan and add all remaining ingredients except cornstarch and flour.
Stir to dissolve brown bits and cover.
Simmer on top heat or in the oven at 350F until meat is almost tender.
Drain and chill meat and stock separately.
Discard bay leaves and cloves.
Scrape fat from the stock.
Heat stock and add a smooth mixture of cornstarch, flour and 1/2 cup cold water, broth or wine.
Stir until thickened.
Season to taste.
We like salt and freshly ground pepper, a tablespoon brown sugar and a few shakes steak sauce.
Stir in the meat mixture, then chill and freeze.