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- 4 lbs. top sirloin or eye round (in 1 piece)
- 2 large carrots, diced
- 1 tbs. chopped parsley
- 2 large onions, sliced
- 2 tbs. olive oil
- 1 clove
- 2 oz. butter
- 1 cup burgundy
- 3 tbs. tomato paste
- 2 cups hot water
- Salt and pepper to taste
Heat olive oil and butter in deep pot. When very hot, brown meat quickly on all sides, about 15 minutes. Add onions, carrots, parsley, and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add.
Season to taste. Cover. Cook over low flame for 1 ¼ hours. Turn meat frequently to prevent scorching.
Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover; simmer for ¼ hour or until meat is very tender.
Slice; serve very hot. Serves 6 to 8.