Stefado

• 3 1/2 lb. lean stew meat, cut in 1 to 1 1/2 inch cubes
• salt and ground pepper
• 1/4 c. butter
• 3 medium to large onions, sliced then halved
• 3 medium carrots, peeled and sliced
• 1 can tomato paste
• 1/3 c. red wine
• 1 Tbsp. brown sugar
• 1 garlic clove, minced
• 1 bay leaf
• 1 small cinnamon stick
• 1/2 tsp. whole cloves or 1/4 tsp. ground cloves
• 1/2 tsp. cumin
• 1/3 c. water

1. Heat butter in heavy skillet with a good lid.
2. Season meat with salt and pepper; add to butter and coat; do not brown.
3. Add sliced onions on top of meat, then sliced carrots.
4. Mix remaining ingredients and pour over meat, onions and carrots.
5. Cover kettle and simmer for 3 hours; do not stir.

lean stew meat, salt, butter, onions, carrots, tomato paste, red wine, brown sugar, garlic, bay leaf, cinnamon, whole cloves, cumin, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352666 (may not work)