Ingredients:
4 onions, sliced
3 tablespoons olive oil
2 lbs boneless beef chuck, cut into 3/4 inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
4 cloves garlic, minced
6 bay leaves
3 tablespoons all-purpose flour
2 cups beef stock
1 tablespoon tomato paste
Directions:
In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
Add the beef, salt, pepper and 3 tblsps of the vinegar.
Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in 1/2 cup of the broth into this mixture.
Add the flour mixture to the beef.
Add the remaining 1 1/2 cups broth and tomato paste.
Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
Cook for 30 minutes, or until beef is tender.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.