Mediterranean Stew

• 3 medium potatoes, peeled and cut into 1-inch cubes (3 c.)
• 4 medium carrots, peeled and sliced into 1-inch pieces (2 c.)
• 2 medium onions, cut into chunks
• 1 lb. beef stew meat, cut into 1-inch cubes
• 18 oz. can tomato sauce
• 1 c. red dry wine
• 2 Tbsp. wine vinegar
• 1 Tbsp. brown sugar
• 1 tsp. salt
• 1/4 tsp. ground cumin
• 1/8 tsp. garlic powder
• 1/2 c. raisins
• 1/8 tsp. pepper
• 1 stick cinnamon
• 1/2 tsp. whole cloves
• 1 bay leaf

1. In a 3 1/2-quart electric slow crockery cooker, place potatoes, carrots, onions and stew meat.
2. In medium bowl, combine tomato sauce, wine, vinegar, brown sugar, salt, cumin, garlic powder and pepper; stir in raisins, stick cinnamon, cloves and bay leaf.
3. Pour mixture over meat in cooker.
4. Cover and cook on high heat setting for 5 to 6 hours, or on low for 10 to 12 hours, or until tender.
5. Remove stick cinnamon, bay leaf and cloves before serving.
6. Makes 5 or 6 servings.

potatoes, carrots, onions, beef stew meat, tomato sauce, red dry wine, wine vinegar, brown sugar, salt, ground cumin, garlic powder, raisins, pepper, cinnamon, whole cloves, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520280 (may not work)