3 lbs. boneless beef cubes
3 tbsp. oil
4 med. onions
1/2 tsp. thyme
1/2 tsp. cinnamon
1/8 tsp. cloves
2 tbsp. flour
1 tbsp. catsup
1 tsp. lemon peel
1 1/2 c. dry white wine
1 (29 oz.) can pear halves
6 med. sweet potatoes
3 tbsp. seedless raisins
Chopped parsley
Salt and pepper to taste

In 6-quart Dutch oven brown beef cubes in oil. Remove. Add chopped onion (about 1 1/2 cups), thyme, cinnamon and cloves to drippings. Saute until tender. Remove from heat.

Stir in flour, catsup, salt and pepper, lemon peel and bay leaf. Stir in wine. Drain pears, reserving one cup of liquid. Add syrup and browned beef to mixture in Dutch oven and gently simmer covered.

Meanwhile, cook sweet potatoes in large saucepan of boiling water (covered) for 30 minutes. Peel and halve lengthwise. When beef is tender, add sweet potatoes, pears, and raisins. Cook uncovered for 10 minutes. Sprinkle with parsley before serving. Serves 6.