Sauerbraten Stew

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2 teaspoons cornstarch

2 tablespoons half-and-half cream

1 bay leaf

1 dash ground nutmeg

2 teaspoons minced fresh parsley

3 tablespoons raisins

1/4 cup red wine vinegar

1 tablespoon sugar

3/4 teaspoon salt

1 small onion, sliced

3/4 pound boneless beef chuck roast, cut into 1-inch cubes

Dash pepper

1/2 cup water

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