Ingredients
2/3 cup all-purpose flour1-1/2 teaspoons salt, divided1-1/4 teaspoons pepper, divided 2 pounds beef stew meat4 tablespoons olive oil2/3 cup Burgundy wine3 cups water1 can (14-1/2 ounces) stewed tomatoes2 garlic cloves, minced2 teaspoons beef base 1/4 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/4 teaspoon crushed red pepper flakes 1 large sweet potato (about 1 pound), peeled and coarsely chopped2 medium carrots, coarsely chopped1 medium onion, chopped1 medium parsnip, peeled and coarsely choppedSliced green onions, optional
Preparation
In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess.
In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan.
Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking.
Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.
