Beef and Onion Stew

Cut beef chuck into 2-inch cubes.

Place oil in a Dutch oven over medium-high heat until sizzling.

Brown meat well. Remove from oil and set aside.

Sauté onions and garlic in same oil until start to brown.

Add browned meat to onion-garlic mixture.

Stir in tomato paste, beef broth, water, vinegar, salt, pepper, cinnamon, and bay leaf.

Reduce the heat and cook meat, covered, for about 3 to 4 hours. Make sure you stir every 15 minutes to prevent meat from sticking to the Dutch oven.

When meat is very tender and sauce is thick, remove from heat.

Before serving, remove bay leaf.