California Beef Stew

From: Diamond Nuts

Current Rating: rating pending

Ingredients

2 medium onions, thinly sliced
½ cup butter or margarine
3 lbs. lean beef stew meat, cut into ½ inch cubes
Salt and pepper
1 bay leaf
3 tablespoons currants or raisins
1 can tomato paste
¾ cup dry red wine
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
1 clove garlic
¼ teaspoon cumin
¼ teaspoon cinnamon
Dash cloves
1 cup Diamond Walnut halves
Sour cream

Directions

In dutch oven sauté onions in butter until limp.
Add meat; season with salt and pepper.
Cook over high heat to brown all sides.
Add bay leaf, currants, tomato paste, wine, vinegar, sugar, garlic, cumin and cloves.
Cover; simmer gently until meat is very tender, stirring occasionally, about two hours.
Add ½ to 1 cup water as needed during cooking if sauce becomes too thick.
Stir in nuts.
Top each serving with a dollop of sour cream.

Makes 6 to 8 servings.