Here is an old time recipe that I enjoyed many years ago while on the farm.

Ingredients:

• 1 rump of beef
• Salt and pepper
• 1 pint of red wine
• 1 pint of hot water
• 2-3 large onions, finely chopped
• Hearts of 8–10 lettuces, finely chopped
• A generous piece of butter
• Flour (for rolling the butter)

Instructions:

1. Initial Boil: Place the rump of beef in a large pot of boiling water. Boil for 30 minutes.
2. Prepare the Meat: Remove the beef from the pot. Make 3-4 deep cuts along the side of the meat. Rub salt and pepper into these cuts.
3. Prepare the Dish:
   • Place the beef in a large, deep dish or stew pan.
   • Pour in the red wine and hot water.
   • Add the finely chopped onions and lettuce hearts.
   • Roll the butter in a little flour and add it to the dish.
4. Stewing:
   • Place the beef with the fleshy part facing down.
   • Cover the dish tightly.
   • Let it stew for 1.5 hours over a very low heat.
5. Final Steps:
   • Once the beef is fully cooked, remove it from the dish.
   • Pour the sauce from the dish over the beef.
   • Cook up some potatoes, along with a vegetable of choice, and you’re all set.
   • Enjoy!