2 tablespoons oil
3 large onions — thinly sliced
16 ounces canned tomatoes — undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon — or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef — cut into 1-inch cube
salt and freshly ground pepper — to taste 1/2 pound Muenster or jack cheese — cut into 1/2″ cubes
1 cup broken walnut pieces — toasted
1. In a large, flameproof casserole over medium heat, heat oil. Saute onions in oil over medium heat until soft, about 5 minutes.
2. Break up tomatoes into small pieces. Stir together tomatoes and their juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon, cumin, and cloves; add to casserole.
3. Add beef and simmer, covered, about 2 hours, or until meat is fork-tender. Season to taste with salt and pepper, and adjust other seasonings to taste. If stew is too liquid, uncover pan the last 30 minutes of cooking so that excess liquid will evaporate.
4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole from heat and scatter cheese and nuts over top. Bake at 350 degrees F until cheese melts (about 5 minutes).
* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room temperature, cover, and refrigerate or freeze. If you plan to defrost and reheat it in microwave oven, prepare stew in microwave-safe casserole or individual serving dishes. Wrap in heavy-duty foil; seal with freezer tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to defrost and reheat stew in the oven, prepare recipe in an ovenproof casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil; seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to 60 minutes, until mixture is hot.