Greek Stew

• 3 lb. stew meat
• 1/2 c. butter
• 2 1/2 lb. onions
• 1 (6 oz.) can tomato paste
• 1/3 c. red wine
• salt and pepper to taste
• 1 Tbsp. brown sugar
• 2 Tbsp. red wine vinegar
• 1 clove garlic
• 1 bay leaf
• 1 small cinnamon stick
• 1/2 tsp. whole cloves

1. Season meat with salt and pepper.
2. Melt butter in Dutch oven; add meat and coat with melted butter but do not brown.
3. Arrange sliced onions over meat.
4. Mix together tomato paste, wine, brown sugar, wine vinegar, garlic and then pour over meat.
5. Add bay leaf, cinnamon and cloves.
6. Cover kettle; simmer 3 hours or until meat is very tender.
7. Don't stir or turn!
8. Serve with potatoes, rice or noodles.
9. Kathy says this is a great dish to make when you're going to be busy.

stew meat, butter, onions, tomato paste, red wine, salt, brown sugar, red wine vinegar, clove garlic, bay leaf, cinnamon, whole cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771941 (may not work)