• 2 Lbs. round or chuck steak, cut across the grain into 0-1/2 inch thick slices
• 1/4 cup olive oil
• 1 onion\cooked, chopped
• 3 bay leaf
• 1 tsp. rosemary, crumbled, or 1 Tbs. fresh, chopped
• 4 whole clove
• 1 cup dry red wine or chicken stock
• 4 tsp. tomato paste
• 1-1/2 cups chicken stock

Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Saute beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Saute onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.