Stovetop Stifatho

2 or 3 lb. lean beef, cut into 2" cubes
4 T. butter or oil
3 oz. tomato paste, diluted in 1 c. hot water
2 garlic cloves, minced
1 bay leaf
1 T. whole pickling spice (tied in cheesecloth)
Water
Salt & pepper to taste
2 lb. sm. boiling onions peeled
2 T. wine vinegar

Heat butter or oil. Brown meat; add next 5 ingredients and just enough water to cover meat. Cover pan; bring to a boil.
Lower heat and simmer for 1 ½ hours, or until meat is more than half done. Check often; add water if necessary.
Add onions; cover and simmer for 1 ½ hours, until both onions and meat are fork-tender and sauce is thick. Add vinegar
during last ½ hour of cooking.
Serve over a bed of white rice.