1/2 stick butter, unsalted
3 lbs. beef chuck, cut up
1 c. red wine, dry
1 c. beef broth
6 oz. tomato paste, canned
1/4 c. red wine vinegar
2 tbsp. light brown sugar
1 1/2 tsp. cumin, ground
1 tsp. garlic, minced
1/2 tsp. allspice, ground
1 bay leaf
18 sm. white onions
1/2 lb. mushrooms, quartered
3 tbsp. butter, unsalted

Blanch onions in boiling water for 1 minute, drain and peel. In a kettle melt the 1/2 stick butter over moderate heat, add the beef and toss to coat it with the butter, but do not let it brown. Add the wine, stock, tomato paste, vinegar, sugar, cumin, garlic, allspice, bay leaf, salt and pepper to taste. Bring the mixture to a boil and simmer the stew, covered for 1 hour and 30 minutes. Add onions and simmer, covered for 30 minutes. In a skillet saute the mushrooms in the butter over moderately high heat for 3 minutes and add to the stew. Discard the bay leaf and transfer to a heated casserole. Yields 6 servings.