Irish Stew

4 pounds chuck roast -- cut into 2" cubes
flour
1 tablespoon salt
1/2 teaspoon pepper
4 onions -- sliced
2 tablespoons sugar
1 cup red wine
8 ounces tomato sauce
1 package onion soup mix
1 1/2 teaspoons basil
1 teaspoon thyme
2 teaspoons orange rind -- grated
juice from orange
3 cloves garlic
2 cans beef broth
2 pounds carrots -- cut 3/4 inch thick
5 potatoes -- cut in 1" cubes
baby onions (canned or frozen)

Dry meat thoroughly. Dredge in flour which has been mixed with salt and pepper. Heat
oil in large pan. Saute meat in batches over med. heat, one layer at a time, until
browned on all sides. Remove meat as it browns.

In same pan add onions and sugar. Saute, stirring constantly, until glazed and lightly
browned. (Add more oil if pan is too dry). Pour off excess fat. Add the wine to the pan.
Over moderate heat, stirring constantly, scrape up all residue which has accumulated in
the bottom of the pan. Cook for 2 minutes; stir in tomato sauce, beef broth, onion soup
mix, basil, thyme orange rind and garlic.

Return meat to casserole. Cover and bring to a slow boil. Bake at 325 degrees,
stirring occasionally for 3+ hours, or until fork tender. If sauce bubbles rapidly, reduce
temperature to 300 degrees, so the juices will not evaporate. Remove from oven and if
not serving immediately, place a damp dish towel directly on top of the meat. This will
prevent it from drying out as it cools. (can be refrigerated for 4 days, or frozen)
Before serving, cook carrots in boiling water for 10 minutes or until almost tender;
drain. Remove all fat from stew. Add carrots, baby onions, and mushrooms and simmer
on top of the stove or in the oven at 325 degrees, stirring occasionally, until heated
through and carrots are tender (about 30 minutes). Cool and freeze.