Beef Burgundy
2 pounds lean beef chuck, shank or round, cut in 1-inch cubes
6 small carrots
1 parsnip
1 medium-size onion, chopped (1/2 cup)
1 cup tomato juice
1 cup red Burgundy wine
1 teaspoon salt
8 peppercorns
4 whole cloves
1 bay leaf
1 beef-bouillon cube
12 small white onions, peeled
1 cup frozen peas (from a 1 1/2-pound bag)
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