Adapted from the book: Flans and Wine: a Benedictine recipe book from Evesham Abby by Brother William.

2 or more pounds of beef, cut up small, about ½ inch square
2 TBS of olive oil or butter
¼ cup of currants
1 ½ cup of red wine
½ cup of wine or cider vinegar
½ cup of sugar
½ tsp each of ginger and cinnamon
¼ tsp of black pepper
1 tsp of salt to taste
2 TBS of breadcrumbs

Brown the meat in the oil. Add the rest of ingredients except breadcrumbs and simmer for at least one hour preferably two. Add breadcrumbs to thicken and serve.
NOTES: the orginal receipe called for 2 to 3 white onions cooked whole then chopped. I found this very difficult and recommend chopping the onions, cooking in boiling water for 3 minutes, draining and then adding to the stew with the rest of the ingredients. I did not have enough red wine and put in ¾ cup of red wine and 1/4 cup white wine and more enough liquid for two pounds of beef. — Alesia

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