• 1 Tbs. plus 1 tsp. olive oil
• 1-1/4 lbs. beef chuck, cut into 1 inch cubes
• 2 small onions, peeled and quartered
• 1 clove garlic, crushed
• 1/4 cup plus 3 Tbs. dry red wine
• 2/3 cup beef stock
• 2 Tbs. tomato paste
• 1 Tbs. plus 1 tsp. red wine vinegar
• 2 tsp. brown sugar
• 3/4 tsp. dried oregano
• 3/4 tsp. dried rosemary
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 2/3 cup elbow macaroni

Preheat oven to 350°F. Heat oil in a flameproof casserole over medium high heat. Sauté meat, in batches if necessary, 6-8 minutes, stirring occasionally until browned on all sides. Stir in onions and garlic and cook 4-5 minutes, stirring frequently, until onions begin to soften. Stir in wine, scraping up any browned bits from bottom of pan. Add remaining ingredients, except macaroni, and season with salt to taste. Cover casserole and bake 1-1-1/2 hours, stirring occasionally, until beef is tender. Cook macaroni in a large pan of boiling water 8-10 minutes, or until al dente. Drain and serve stew over macaroni.

Per serving: calories 463, fat 19.2g, 39% calories from fat, cholesterol 113mg, protein 37.9g, carbohydrates 29.2g, fiber 1.9g, sugar 7.0g, sodium 277mg, diet points 11.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 1.3, Lean meat: 5.1, Fat: 1.3, Sugar: 0.2, Very lean meat protein: 0.0

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The recommended wine is: Zinfandel.