3 lb Stew meat, chopped
5 tb Butter
Salt
Pepper
1    Onion, chopped
1    6 oz can tomato paste
2 tb Red wine vinegar
1    Clove garlic, diced
1 1/2 c  Water
1    Bay leaf
2 lb Small white onions
1/2 lb Mushrooms, sliced
3/4 lb Jack cheese, grated

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer
1 hour, adding additional water as needed. Add white onions and
mushrooms. Cover and simmer 1 more hour or until meat and onions are
tender. Add cheese, cover and cook 5 minutes, or until cheese melts.