1 1/2 pounds beef chuck
1 1/2 tablespoons butter, melted
6 large onions, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon dried parsley
1 teaspoon dried thyme
2 tablespoons red wine vinegar
2 tablespoons tomato paste
1 teaspoon butter, melted
2 tablespoons Worcestershire sauce
1 cup water
1/2 cup dry bread crumbs
1/2 cup chopped fresh parsley leaves
Preheat oven to 350 degrees F (175 degrees C).
Place chuck in a large, heavy skillet. Cook over medium heat until evenly brown. Remove from skillet and crumble and set aside.
Heat the butter or margarine in the pan of a slow cooker or large pot over medium high heat. Add the onions and saute until tender. Add the cream of mushroom soup and season with dried parsley, thyme, red wine vinegar, tomato paste, butter, Worcestershire sauce, water and bread crumbs. Stir until blended.
Toss pan with remaining marinade and cook for 5 minutes. Add chicken and toss together. Mix thoroughly.