2 lb. chuck
3 onions
4 lg. cloves garlic
Olive oil
3 tomatoes or 1/2 pt. tomato puree (seasoned)
1 c. red wine
1 sm. cinnamon stick
Pinch of cumin
Salt and pepper
2 bay leaves

Cut the meat in good-sized chunks and brown in olive oil with the sliced onions and the chopped garlic cloves. Add the remaining ingredients and simmer very slowly for at least 4 hours. The meat should be very tender and the sauce should be like jam.