2 lbs. stewing beef
3 tbsp. oil
1 med. onion, finely chopped
2 garlic cloves, crushed
1 c. tomato puree or sauce
1/2 c. red wine
2 tbsp. wine vinegar
1 bay leaf
3 inch cinnamon stick
4 whole cloves
1 tsp. sugar
Salt & pepper to taste
1 1/2 lbs. sm. onions

Cut beef into two inch cubes or buy it already cut up. Brown on all sides in hot oil, removing pieces as browned to a plate. Add chopped onions and garlic to pan with more oil if necessary, and fry gently until onion is soft. Add tomato sauce, wine and wine vinegar and stir to lift pan juices. Return meat to pan and add bay leaf, spices, sugar, and season to taste. Cover and cook on medium heat for one hour. While meat cooks, remove tops and roots from small onions and place in a bowl. Cross-cut root ends to prevent centers popping out during cooking. Cover with boiling water, leave two minutes and drain. Skins will slip off easily. Add onions to meat and continue to cook until meat and onions are tender and sauce is thick.