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2 1/2 lb lean stewing beef
3 tablespoon butter
1 can (1 lb) small onions
1 tablespoon brown sugar
1/2 cup dry white wine
1/2 cup water
3 tablespoon tomato paste
1/4 cup red wine vinegar
1 teaspoon mixed pickling spices
4 whole cloves
3 buds garlic, minced
1 salt and pepper to taste
1 pkg (12 oz) frozen tiny peas
1. Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown meat. Transfer to crockery pot.
2. Stir drained onions and brown sugar into frying pan.
Cook over medium high heat, shaking pan, until glazed. Transfer to crockery pot.
3. Add wine, water, tomato paste and vinegar to frying pan. Stir to loosen drippings. Pour over meat and onions.
4. Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to pot.
5. Season with garlic, salt and pepper. Cover.
6. Cook on LOW 8 hours.
7. Thaw peas. Add the last half hour of cooking.
8. Cook down juices until slightly reduced.
9. Serve in ramekins.
SOURCE: Extra Special Crockery Pot
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