Beef Stew with Cinnamon

• 2 tablespoons extra virgin olive oil
• 1 1/2 to 2 pounds boneless beef chuck or brisket, cut into 1- to 2-inch cubes
• Salt and black pepper to taste
• 1 large onion, chopped
• 20 pearl onions, fresh or frozen, peeled
• 1 tablespoon minced garlic
• 1/2 cup dry red wine
• 1/2 cup chicken or beef stock, preferably homemade (page 160), or water
• 2 bay leaves
• 2 cloves
• 1/2 teaspoon ground cinnamon
• One 6-ounce can tomato paste
• 1/4 cup red wine vinegar

1. Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat.
2. Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned.
3. (The meat can also be browned in the oven; see page 412.)
4. As the meat browns, remove each piece with a slotted spoon and set aside.
5. Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat.
6. Remove and add to the meat.
7. Add the pearl onions and brown them quickly; remove them and set aside separately.
8. Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds.
9. Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper.
10. Cover tightly and adjust the heat so the mixture simmers gently.
11. Cook for about an hour, or until the meat is fairly tender.
12. Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more.
13. (You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)

extra virgin olive oil, boneless beef chuck, salt, onion, pearl onions, garlic, red wine, chicken, bay leaves, cloves, ground cinnamon, tomato paste, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/beef-stew-with-cinnamon-386306 (may not work)