Beef Ragout With Sweet Potatoes

• 2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes
• 1/3 cup all-purpose flour, divided
• 3 tablespoons butter, divided
• 4 garlic cloves, chopped
• 2 onions, chopped
• 2 celery ribs, chopped
• 2 bay leaves
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups beef stock or 1 1/2 cups beef broth
• 1 1/2 cups 35% cream
• 2 large sweet potatoes
• 2 tablespoons lemon juice, freshly squeezed
• fresh coriander or parsley, chopped

1. Preheat oven to 350u0b0F.
2. In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
3. Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour.
4. Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices.
5. Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
6. NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.

stewing beef, flour, butter, garlic, onions, celery, bay leaves, ground cumin, ground cinnamon, cayenne pepper, beef stock, cream, sweet potatoes, lemon juice, fresh coriander

Taken from www.food.com/recipe/beef-ragout-with-sweet-potatoes-357182 (may not work)