3 lbs. lean beef, stew meat cut into 1 1/2 inch cubes
Salt and freshly ground black pepper
1/2 c. butter
2 1/2 lbs. sm. onions, peeled
1 can (6 oz.) tomato paste
1/2 c. red table wine
2 tbsp. red wine vinegar
1 tbsp. brown sugar
1 clove garlic, minced or mashed
1 bay leaf
1 sm. cinnamon stick
1/2 tsp. whole cloves
1/4 tsp. ground cumin
2 tbsp. currants or raisins, optional

Season meat with salt and pepper. Melt butter in a Dutch oven or heavy kettle with cover. Add meat and coat with butter but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions. Add bay leaf, cinnamon, cloves, cumin and currants. Cover onions with a plate (to hold them intact). Cover kettle and simmer 3 hours or until meat is very tender. (Do not stir). As you serve, stir sauce gently to blend.

Makes 6 servings.

With this have sesame bread and a red wine that can hold its own. Use either a Greek bread with sesame coated crust or a good white bread.

NOTE: I add fresh mushrooms at the beginning. Not necessary, but a great addition. This is the best, easiest dinner. A company favorite.