Greek Wine Stew
Makes 6 Servings

3 lb. lean beef stew meat
Salt & pepper
½ c. butter
2 lbs. sm. boiling onions, peeled
½ c. dry red wine
6 oz. can tomato paste
2 T. wine vinegar
1 T. brown sugar
1 clove garlic, minced
3/8 tsp. ground cumin
1 whole bay leaf
1 stick cinnamon
½ tsp. whole cloves
2 T. dry currants or raisins

Cut meat into 1 ½-inch cubes. Season with salt and pepper. Melt butter in a Dutch ov en or heavy kettle. Add meat and
turn to coat on all sides with butter, but do not brown. Arrange onions over meat.
Mix wine, tomato paste, vinegar, sugar, garlic and cumin. Pour over meat. Add bay leaf, cinnamon, cloves and currants.
Cover kettle and cook over low heat until meat is very tender, about 3 hours. Do not stir. When serving the stew, stir the
sauce gently to blend with the meat.