- 1 med onion rough chopped
- 1 C parsnips rough chopped
- 1 C carrots rough chopped
- 2 C sweet Potatoes rough chopped
- 4 smashed garlic cloves
- 3 T Olive oil
- 2 lbs Beef cut in 1 inch cubes
- 15 oz can of stewed tomatoes
- 2/3 C red wine
- 1 t Cinnamon
- 2 1/2 t Salt
- 2 1/2 t Pepper
- 2 t Fresh thyme
- 1/2 t Red pepper flakes
- 3 C Water
- 2 Beef boullion cubes or two t beef paste
- 1 C Flour
Get a paper grocery beg and add 1 C flour, 1 t salt, 1 t pepper, beef and garlic to the beg. mix or shake the ingredients together untill the flour is covering all the meat.
Get your stew pot hot and add the olive oil. when its hot and ready add the meat to the pot. Once the meat is browned add the wine and deglaze the pot. add the diced tomatoes, 2 c water, red pepper flakes, 1 1/2 t salt, 1 1/2 t pepper, beef boullion cubes, thyme, and cinnamon. let this cook on low with the lid on for up to two hours. The longer it cooks the more tender the meat is going to be.
When you are about 40 min from serving add the veggies and 1 additional cup of water and turn the heat up to medium heat and cover.
When ready to serve garnish with some fresh green onions. Enjoy !!!!
PS. you can also make this dish in the crock pot. You will just to the frist stage of cooking while you are gone. like i said the longer you cook the meat the more tender it will be. Once you get home or 40 min from eating add the veggies and additional water.