Stifatho #2 (beef with onions)

• Ingredients
  
• 2 lb. of boneless chuck or 2 rabbits
  
• 1 cup vinegar, 2 onions
  
• 2 bay leaves, Salt and pepper
  
• 1 head of garlic, cheese cloth
  
• 2 tsp. pickling spices, 1 tsp. cummin seed
  
• 3/4 cup of olive oil
  
• 6 oz. can of tomato paste
  
• 2-3 lb. small white onions
  
• 4 oz. wine vinegar
  

• Directions
  
• Cut meat into 1-1 1/2" cubes.
  
• Place meat in a Dutch oven and cover with water and 1 cup of vinegar. Soak for 30 minutes.
  
• While meat is soaking, chop the two onions and peel all the cloves in the head of garlic.
  
• When the meat has soaked for 30 minutes, drain all of the water and vinegar from the pot. Next, cover the meat with fresh water again. Add the chopped onions and cook on medium heat for 30-45 minutes.
  
• While meat is stewing, peel the small white onions. To peel onions, cook them in boiling water for 3 minutes, drain into colander, run cold water over them, snip off an end and they pop right out of the skin.
  
• Once the stew has cooked for 30-45 minutes (there should be an ample amount of water still in the pot), add 3/4 cup of olive oil, all of the garlic cloves, 2 bay leaves, the onions, the tomato paste, salt and pepper to taste.
  
• Place the 2 tsp. pickling spices and 1 tsp. cummin in the cheese cloth, tie it tight and place in pot with meat.
  
• Simmer until stew is a paste (about 1-1/2 hour).
  
• When stew has finished cooking, remove cheese cloth.
  
• Add 4 oz. of wine vinegar to stew when ready to serve.