1 teaspoon olive oil
1 tablespoon all-purpose flour
2 tablespoons vinegar
8 liters stew wine
1 pound beef chuck roast
1 1/4 cups beef broth
1 pound fresh onions, sliced
1 pound carrots, sliced
1 (16 ounce) can whole peeled tomatoes with juice
1 (15 ounce) can sliced mushrooms, drained
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 tablespoons ketchup
Place olive oil in a large saucepan or saucepan. Bring oil to a boil, stirring constantly. Cover, remove from heat, and allow oil to cool overnight.
In a large bowl, beat together vinegar and flour. Gradually pour in water to cover, stirring just to dissolve. Stir in vinegar mixture, stew wine, and beef broth. Simmer for 1 1/2 hours over low heat, stirring occasionally.
Stir in tomatoes, carrots, and celery. Mix well. Cover, and refrigerate overnight.
Remove chicken, vegetables, and seafood from marinade. Place chicken, vegetables, and seafood in large resealable plastic baggie. Seal baggie and place in plastic container.
Spoon marinade into plastic container. Slowly pour beef broth over vegetables. Cover and refrigerate overnight.
Preheat grill for high heat.
Lightly oil grill grate. Grill beef over medium heat for 5 minutes, stirring occasionally. For a more tender beef, place on the grill about 2 (1 ounce) squares of marinade, stirring in spices and color.
Stir in tomatoes, carrots, celery, and mushrooms. Return meat to grill. Cook over medium heat for 5 to 6 minutes, stirring frequently.
Remove meat from grill and transfer to small serving bowls. Heat water and ketchup in medium saucepan until slightly hot. Add meat and vegetables to saucepan and
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