|Onion||1 Medium, thinly sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Stewing beef||1 1⁄2 Pound, cut into 1.5 inch cubes|
|Dried currants||1 Tablespoon|
|Tomato paste||3 Tablespoon|
|Red burgundy wine||1⁄4 Cup (4 tbs)|
|Wine vinegar||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Garlic powder||1 Dash|
|Ground cloves||1 Dash|
|Monterey jack cheese||1⁄4 Pound (Should Be Either Diced Or Grated)|
|Walnuts||1⁄4 Cup (4 tbs)|
In skillet, saute onion in butter until limp.
Season beef with salt and pepper; add to skillet and stir to coat beef with onion and butter.
Place in crock pot.
Stir together remaining ingredients except cheese and walnuts and add to beef.
Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 5 hours).
Stir to blend.
Sprinkle with diced or grated cheese and walnuts and cook on low setting for an additional 15 minutes.