Ingredients for 4 servings:
1. 3 lbs chuck roast, cut into chunks
2. 4 tablespoons olive oil
3. 1 teaspoon white sugar
4. 2 cups white pearl onions, peeled
5. 1 (6 ounce) can tomato paste
6. 1/2 cup red wine
7. 1/2 cup red wine vinegar
8. 3 cloves garlic, chopped
9. 1/2 teaspoon dill seed
10. 1 bay leaf
11. 1 small cinnamon stick
12. 3/4 teaspoon crushed dried rosemary
13. salt and pepper
Directions:
1. Brown beef cubs in olive oil in a large Dutch oven.
2. Remove and set aside.
3. Mix sugar into the drippings and add the onions, cooking until golden.
4. Return beef to the pot.
5. Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
6. Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
7. Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
8. Season with salt and pepper to taste.
9. Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.
