Cut 11/2 lbs lean beef in 1-inch cubes and brown the cubes on all sides in a skillet in 1/4 cup butter. Transfer the meat to an earthenware casserole. In the skillet sauté until golden 8 small onions. Transfer the onions to the casserole. To the skillet add 3/4 cup tomato paste and 2 cups water. Bring the sauce to a boil and pour it over the meat and onions. Cover the casserole and simmer the stew over moderate heat for 11/2 hours. Add 2 carrots thickly sliced on a diagonal, 2 potatoes quartered, salt, and pepper to taste and 1 tsp. cinnamon. Cover the casserole and cook 30 to 35 minutes longer, until meat and vegetables are tender. Serves 4.
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