8 to 12 sm. onions
1 1/2 to 2 lb. beef stew meat
1/4 c. flour
Seasoning
2 tbsp. drippings
1 (14 oz.) can tomatoes
1 to 2 tbsp. mustard
1 tbsp. chutney
1 tbsp. honey
1 tbsp. cherry or black currant jam
2 cloves crushed garlic

Peel the onions and leave whole. Trim excess fat from meat and cut meat into 2- inch cubes. Toss meat in seasoned flour. Heat drippings in a large pan and brown meat. Add tomatoes with juice and mustard and blend well. Add remaining ingredients, stir well and season. Transfer to a casserole with well fitting lid and cook for 2 1/2 hours until meat is tender.

TO SERVE: Remove any excess fat and serve with boiled rice.