Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add
chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides
and bottom to get browned bits.
Transfer meat and gravy to a Dutch oven or casserole.
Add wine, bay leaf and quartered onion. Put in 350 degrees F oven and bake, covered,
for 45 minutes.
Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy.
Continue to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If
gravy is too thin, thicken with flour and water paste.