| How To Cook: |
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1. Heat olive oil in a heavy skillet over moderate heat until smoking.
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2. Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.
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3. Transfer beef to a heavy 6-quart casserole.
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4. Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beef s original skillet; bring to a boil.
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5. Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole.
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6. Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1¼ hours.
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7. Meanwhile, peel onions and add to casserole at the end of 1¼ hours; cover and cook 30 minutes longer, or until beef and onions are tender.
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8. Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through.
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9. Taste to correct seasonings. Serve directly from casserole.
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