3 lbs. stew meat, cut in 1 1/2 inch cubes

Salt and freshly ground black pepper to taste
1/4 to 1/2 c. butter
2 1/2 lbs. sm. peeled onions
1 (6 oz.) can tomato paste
1/3 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. raisins

(Or larger ones cut in half or quarters kept together with toothpicks).

Melt butter in Dutch oven. Add meat and coat with butter, but do not brown. Arrange onions on meat. Mix tomato paste, wine, vinegar, sugar and garlic. Add bay leaf, cinnamon, cloves and raisins, stir in tomato mixture. Pour over meat and onions.

Cover with plate to hold onions in tack. Cover pot and simmer until meat is tender. DO NOT STIR. Should cook about 3 hours. As you serve stir sauce very gently to blend. Serve with tossed salad and garlic bread. Serves 6.