Beeef Stew

INGREDIENTS:

one small onion, chopped fine
quarter cup butter
one tablespoon minced ginger
one teaspoon paprika
one teaspoon cayenne
one teaspoon ground cumin
one teaspoon fenugreek seeds
half teaspoon ground turmeric
half teaspoon cinnamon
half teaspoon cardamom
three fourths teaspoon ground cloves
quarter teaspoon ground allspice
fourteen ounces crushed tomatoes
quarter cup dry red wine
quarter lb beef stew meat

INSTRUCTIONS:

Dissolve butter on stove top in roasting pan. In the roasting pan, brown the stew meat for about ten minutes. Add the onion for the last few minutes.

Add the ginger, paprika, cayenne, cumin, fenugreek, turmeric, cinnamon, cardamom, cloves and allspice. Combine and cook for about one minute. Add tomatoes and wine. Cover, bring to a "medium" simmer.

Place in oven for approximately two hours. Add water or broth half cup at a time if stew is drying out. Stew is done when meat can be easily pierced with a fork.

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