3 lb. lean beef stew meat, cut in 1 1/2 inch cubes
Salt and freshly ground pepper
1/2 c. butter
2 1/2 lb. sm. onions, peeled
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. currants or raisins (optional)

Season meat with salt and pepper. Melt butter in 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, if desired. Cover onions with plate (to hold them in tact), 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. Accompany with sesame bread and a red wine that can hold its own. Bread should be heavily seeded.