Barbed A Y kitchen

3 medium-small onions, peeled and chopped
2 tbsps (ish) wine of choice
olive oil (to cover bottom of pot)
garlic salt (to taste)
tablespoon (ish) tomato paste
teaspoon of Worcestershire sauce
teaspoon of same wine
32 ounces of beef stock

In a large pot, heat oil until one onion bit dropped in sizzles. Put the onions in and saute for several minutes until softened but not translucent yet. Add the wine and garlic salt, continue cooking with intermittent stirring. (I cannot stress enough, set timers, in decreasing increments, starting at 5 minutes, for this part. It will save you from burning the pan or onions.)

In a small prep bowl, mix the rest of the wine, the tomato paste, and the Worcestershire sauce. You want it well blended so the tomato paste is nice and ready to dissolve out into the main soup when you add it.

Once the onions are translucent and beginning to glaze up (or even once they fully caramelize; your choice on how attentive you want to be), add the beef stock. Once the stock is up to bubbling, add the tomato paste mix, blend well, and then turn the heat way down. Cover, and simmer for ... I think I had this one on heat for 4.5 hours?

Single steak or beef stew, cut in 1 inch pieces
Beef Sausage (skinless if possible. Kielbasa or smoked style)
2 bell peppers (orange or yellow or both)
An onion
Small package of portabella mushrooms
Smoked Salt (Applewood or one of your choice)
Oil (peanut here, again, personal choice)

Layer a single package beef sausage (skinless if you can) in quarter-inch thick buttons on one side of an electric skillet.
Take a steak or stew beef and cut in roughly 1 inch cubes, layer in other half of skillet.
Two bell peppers, an orange and a yellow, sliced into strips for a layer over both meets.
Onion, finely chopped (or not, would work with slices/rings) as next layer (to taste; I used half a pre-cut bowl from the local store)
A small package of baby bella slices
Two solid pinches of Applewood-Smoked salt over all
a couple tbsps of peanut oil poured over all (olive probably would have worked; we just had more peanut available)

Set skillet to 300, cook for 10 minutes. Cut back to 200 and let sit for 20 minutes after stirring once. Probably would have been good to serve over rice. Definitely feeds three as-is with leftovers.