BEEF BURGUNDY WITH PEARL ONIONS

1 (1-1/2 lb) Top Round Steak  (approx. ½ inch)
2 tablespoons butter or margarine
½ cupBurgundy or other dry red wine
1 cup tomato puree
½ cup hot water
2 tablespoons tomato paste
2 cloves garlic, minced
2 whole cloves
1 (2-inch) stick cinnamon
1 bay leaf
Salt and pepper to taste
1 (16 oz) jar pearl onions, drained
Hot cooked rice

Cut steak into 2-inch squares; brown in butter in a heavy Dutch oven.  Add wine and
simmer 3 to 5 minutes.

Combine tomato puree, hot water and tomato paste; mix well and pour over steak.  Stir
in seasonings; cover and simmer over low heat 1-1/2 hours.  Add onions; cover and
simmer an additional 30 minutes.  Discard cinnamon stick and bay leaf.  Serve beef
and sauce over rice.  Yield:  6 servings.

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