Rinderschmorbraten (Braised Beef) #2 - a German recipe
This recipe calls for dry red wine. We tried this with sweet red
wine and it turned out nicely.
The soup greens are the vegetables you would normally put in a
vegetable soup.

3 - 4 pounds beef
soup greens
2 medium onions
salt
pepper
2 Tbsp oil
3 or 4 strips bacon, diced
2 cups dry red wine
3 cups water
1 cup beef broth
1 bay leaf
1 tsp juniper berries
2 Tbsp corn starch

If necessary, clean and peel your soup greens.
Chop the greens into small dice.
Wash off the meat and dry it.
Season the meat with salt and pepper.
Warm the oil in a Dutch oven or roasting pan.
On your stovetop, brown the meat on all sides.
Add the bacon and briefly cook it.
Peel and halve the onions.
Add the soup greens, onion, bay leaf, juniper berries, and liquids to
the beef.
Cover and roast at 350° F for 2 1/2 hours.
Remove the meat and wrap in aluminum foil.
Pour the liquids from the Dutch oven into a pot.
Mix the corn starch with 5 or 6 Tbsp water.
Add the corn starch to the gravy.
Bring the gravy to a boil and simmer for 2 minutes, stirring
frequently.