2 1/2 lbs. stew beef
3 tbsp. olive oil
1 c. dry red wine
1 tbsp. brown sugar
1 tsp. salt
2 bay leaves
1/4 c. golden raisins
3 cloves garlic, minced
2 c. water
1/3 c. tomato paste
1 tsp. ground cumin
3 cinnamon sticks
1 1/2 lbs. white boiling onions
4 c. rice, cooked

Brown beef for stew and garlic in oil in Dutch oven. Pour off drippings. Stir in water, wine, tomato paste, brown sugar, cumin, salt, cinnamon sticks and bay leaves. Cover tightly and cook slowly for 1 1/2 hours. Add onions and continue cooking covered, 25 minutes. Stir in raisins and cook for 5 minutes. Remove from heat; discard cinnamon sticks and bay leaves. Serve over rice or pasta.