1/2 c. vegetable oil
4 lbs. beef chuck, cut into 1 1/2 inch pieces
4 garlic cloves, minced
2 c. dry red wine
8 oz. tomato sauce
1 c. beef broth or bouillon
1/2 c. red wine vinegar
2 c. chopped onion
2 1/2 tbsp. firmly packed brown sugar
3 (1/2 inch) cinnamon sticks
1 1/3 tsp. ground cumin
1 bay leaf
2 lbs. sm. onions, blanched in boiling water for 1 min., drained and peeled
1/2 c. minced fresh parsley leaves
Rice or mashed potatoes to accompany

In a kettle, heat oil over moderate high heat. Brown chuck. Transfer to bowl. Pour off all but 1 tablespoon fat. Add chopped onion and cook over moderate heat until golden. Add garlic and cook 30 seconds. Add wine, broth, tomato sauce, vinegar, brown sugar, cinnamon, cumin, bay leaf, 1 cup water and the chuck. Bring liquid to boil and braise mixture.

Cook, covered, in preheated 350 degree oven for 2 hours. Stir in small onions and braise covered for 1 - 1 1/2 hours until onions are tender. Stew improves in flavor if cooled to room temperature, uncovered, then chilled covered overnight. Discard cinnamon stick and bay leaf. Sprinkle with parsley. Serve over rice.