Source: Judy Pistrang and Barbara Pistrang

6 lbs. beef (chuck) cut into 1-1/2 inch cubes
salt and freshly ground pepper
1/2 cup butter or oil
3 lbs. small white onions, peeled (frozen onions are okay)
1 cup water
12 oz. tomato paste
2/3 cup red wine
1/4 cup red wine vinegar
2 Tbs. brown sugar
2 cloves garlic, crushed
2 bay leaves
2 small sticks cinnamon
1 tsp. whole cloves (optional)
1/2 tsp. ground cumin
1/4 cup raisins

Season meat with salt and pepper. Melt butter in pot and add meat. Arrange onions over meat. Mix 1 cup of water and next five ingredients. Pour over meat and onions. Add remaining ingredients and bring to boil. Cover and simmer, do not stir, until meat is tender, about 2 and 1/2 hours.