First stitch kitchen gauze into a 4″ x 4″ or so pouch, leaving one side open in which to add your pickling spice. Sew the open side closed and set aside.
In a large dutch oven, brown your beef in olive oil. Season this with salt and pepper. Remove your beef and now sauté your mirepoix. Remove and add to the beef. Add butter to your pan and now sauté and leave your mushrooms to caramelize. Deglaze with a bit of red wine and return your beef and mirepoix to the pot and stir to heat through again. Add your slivered onions, stir. Add your crushed garlic, stir. Now that everything is hot, you add the rest of your wine. Reduce. Add your tomato paste, stir. Add your tomatoes, stir. Add your tomato sauce, stir. add your V-8 and stir gently as your pot should be almost full right now. Return your beef to the pot and stir. Add bay leaves, steak sauce, tobacco, Worcestershire sauce, slivered onions, honey and then the most important ingredient, your spice bag. Stir gently throughout the rest of this process as you do not want to break or puncture your spice bag. Simmer lid cracked for 4 or more hours stirring gently throughout the four or so hours.
This is worth the ingredient list.
olive oil for browning beef
butter for carmelizing mushrooms
a bottle of your favorite Cabernet Sauvignon
3lbs ground beef
1 whole bulb garlic, peeled and minced
3 cups mirepoix (diced onion, carrot & celery)
1 large slivered yellow onion
3 cups sliced button or baby portobellos mushrooms
1 small can tomato paste
two can whole tomatoes with juice or use 4 cups fresh tomatoes
6 cups tomato sauce
large bottle V-8
Gauze and pickling spices (spice bag)
1/2 cup steak sauce HP or Heinz or A1
15 shakes of tobacco sauce
10-15 shakes Worcestershire sauce
1/2 cup honey
Sea Salt and Freshly ground black pepper