Source: Judy Pistrang

6 lbs. beef (chuck) cut into 1-1/2 inch cubes

salt and freshly ground pepper

1/2 cup butter or oil

3 lbs. small white onions, peeled (frozen onions are okay)

1 cup water

12 oz. tomato paste

2/3 cup red wine

1/4 cup red wine vinegar

2 Tbs. brown sugar

2 cloves garlic, crushed

2 bay leaves

2 small sticks cinnamon

1 tsp. whole cloves (optional)

1/2 tsp. ground cumin

1/4 cup raisins

Season meat with salt and pepper. Melt butter in pot and add meat. Arrange onions over meat. Mix 1 cup of water and next five ingredients. Pour over meat and onions. Add remaining ingredients and bring to boil. Cover and simmer, do not stir, until meat is tender, about 2 and 1/2 hours.