2	lbs.	boneless beef stew meat cut into 1" cubes
12	sm.	white onions
4		whole cloves
2	tbsp.	brown sugar
11/2	tsp.	salt
1/2	tsp.	bottled Kitchen Bouquet
1	tbsp.	red wine vinegar
1		bay leaf
1/8	tsp.	thyme
3/4	c.	water
1/4	c.	flour

In slow-cooking pot, alternate beef and onions; stick cloves into 4 onions.  Sprinkle with sugar and salt.  Combine gravy sauce, vinegar, bay leaf, thyme, and water.  Pour over meat.  cover and cook on low for 5 to 7 hours or until tender.  Turn control to high.  Dissolve flour in small amount of water.  Stir into meat juices.  Cook on high for 15 to 20 minutes.