2	lb.	boneless beef stew meat, cut into 11/2-inch cubes
12 to 14	sm.	white onions
4	whole	cloves
2	tbsp.	brown sugar
11/2	tsp.	salt
1/2	tsp.	bottle brown gravy sauce
1	tbsp.	red wine vinegar
1		bay leave
1/8	tsp.	thyme
3/4	c.	water
1/4	c.	flour

In slow-cooking pot, alternate beet 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.

Makes 6 servings