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From the Kitchen of: Sylvia Andrew
| 1/2 | c. | dry Red Wine |
| 1/2 | c. | Wine Vinegar |
| 1 | c. | Water |
| 3 | Tbsp. | light Brown Sugar |
| 1 | c. | Dried Prunes |
| 8 | sm. | Onions, halved |
| 1 | tsp. | whole Black Pepper |
| 1/4 | tsp. | Bay Leaves |
| 8 | whole Allspice | |
| 2 | in. | stick Cinnamon |
| 8 | whole Cloves | |
| 2 | tsp. | Salt |
| 4 | lbs. | Boned and Rolled Beef Chuck |
| 3 | Tbsp. | Vegetable Oil |
Combine first 12 ingredients; pour over meat. Marinate in refrigerator 24-48 hours, turning several times. Remove meat; pat dry. Remove prunes; set aside. Brown meat slowly on all sides in vegetable oil. Pour off any remaining oil. Add marinade. Cover; simmer 2 1/2 - 3 hours or until meat is tender. Remove meat; keep warm. Pit prunes; add to meat stock; simmer 10 minutes. Remove prunes. Strain Stock; measure; thicken with flour mixed smooth with an equal amount of cold water, using 1-2 tablespoons per cup of stock according to thickness desired. Garnish meat with prunes. Serve gravy separately