Stifado

• 1 teaspoon vegetable oil
• 1 1/2 pounds boned rump roast, cut into 1-inch cubes
• 2 teaspoons dried oregano
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 3/4 teaspoon ground cinnamon
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 4 whole cloves
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 (14 1/4-ounce) can fat-free beef broth
• 6 cups (1/3-inch-thick) sliced onion, separated into rings

1. Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.
2. Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.

vegetable oil, rump roast, oregano, garlic, red wine, ground cinnamon, sugar, red wine vinegar, salt, cloves, salt, beef broth, onion

Taken from www.myrecipes.com/recipe/stifado (may not work)