|Lean beef||6 Pound, cut into 1 1/2 inch cubes (stew meat)|
|Lean beef||6 Pound|
|Ground black pepper||To Taste|
|Butter||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Onions||5 Pound, peeled|
|Tomato paste||2 Can (20 oz)|
|Red wine||1 Cup (16 tbs)|
|Red table wine||1 Cup (16 tbs)|
|Red wine vinegar||4 Tablespoon|
|Brown sugar||2 Tablespoon|
|Garlic||2 Clove (10 gm), mashed|
|Garlic||2 Clove (10 gm), minced or mashed|
|Cinnamon stick||2 Small|
|Whole cloves||1 Teaspoon|
|Ground cumin||1 Teaspoon|
step1-Season meat with salt and pepper. Melt butter in a Dutch oven or heavy kettle with cover.
Step2-Add meat and coat with butter but do not brown. Arrange onions over meat.
Step3-Mix tomato paste, wine, vinegar, sugar and garlic; pour over meat and onions.
Step4- Add bay leaf, cinnamon, cloves, cumin and currants. Cover onions with a plate (to hold them intact).
Step5-Cover kettle and simmer 180 minutes or until meat is very tender. (Do not stir).