Salt and fry meat in lard, evenly on all sides, then take out of the fat and put aside.
Melt sugar in fat, until it is brown, then add the sliced vegetables, onions, whole clove of garlic, and continue to braise slowly.
After a short time add the flour, pepper, bay leaf and thyme.
Braise a little longer, then add tomatoes, and red wine; pour 2 pt.
of water or stock over it.
Bring to boil, then put in the oven, cover, and let it simmer in the oven for about 3 hrs.
Stir while it is simmering, and add a little water if necessary.
Take the meat out of the sauce when it is tender, taking care that the gravy is neither too thick nor too thin.
Strain gravy and keep it warm.
Cut the meat into rather thin slices, place them on a dish and, pouring the gravy over it, serve.
Garnish with macaroni, casseroled potatoes or crisply fried potatoes.