*Beef And Onions In Wine(Chiumlec)

• 5 Tbsp. butter
• 1 Tbsp. olive oil
• 3 cloves garlic
• 1 large onion, chopped fine
• 1 1/2 lb. lean stewing beef, cut into 1-inch cubes
• 2 Tbsp. tomato paste
• 1 1/2 c. dry red wine
• 1 Tbsp. wine vinegar
• 1 large bay leaf
• pinch of cumin and cinnamon
• salt and 1/4 tsp. black pepper
• 1 1/2 lb. small white onions

1. Heat 3 tablespoons of butter and olive oil over medium heat in 3-quart pan. Add the onions, garlic and meat cubes.
2. Brown the meat on all sides.
3. Add tomato paste.
4. Mix for a few minutes, coating meat.
5. Add the wine and enough hot water to just barely cover meat cubes.
6. Add vinegar, bay leaf, cumin, cinnamon, salt and pepper. Stir to mix well.
7. Reduce heat to a simmer and cover the pan.
8. Let onions sit in very hot water for a few minutes and then slip the skins off. Boil peeled onions in salted water (1 teaspoon salt) for 3 minutes in a covered pot.
9. Discard the water. Rinse onions with cool water and drain well.
10. Will make them sweeter.
11. Place remaining butter into frying pan. Brown onions over medium heat.
12. Set them aside.

butter, olive oil, garlic, onion, lean stewing beef, tomato paste, red wine, wine vinegar, bay leaf, cumin, salt, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719354 (may not work)