1 to 1 1/2 pounds lean beef, cut into cubes 1 1/2 inches

salt and pepper

3 teaspoons butter

1/2 pound boiling onions (or coarsely chopped onions)

1/2 bay leaf

1 small cinnamon stick

1/4 teaspoon whole cloves

1 tablespoon dried currants (or 2 tablespoons raisins)

1/4 cup dry red table wine

1/2 can (6 ounces) tomato paste

1 tablespoon wine vinegar

2 teaspoons brown sugar

1 small clove garlic, minced or mashed

1/4 teaspoon ground cumin

Season meat generously with salt and pepper. Melt butter in heavy casserole. Add meat and turn to coat all sides with butter. (Do not brown). Arrange onions, bay leaf, cinnamon, cloves and currants over the meat. Mix the remaining ingredients and pour over casserole contents. Cover onions with a plate (to keep intact). Cover casserole and cook over very low heat for 3 hours or until very tender. Do not stir. As you serve, stir gently to blend sauce.