Posted December 11, 2005 05:44 PM


2 pounds stew beef or cubed lamb
2 tbs olive oil
2 sticks cinnamon
2 cups beef broth, divided
4 small white onions, peeled and sliced
1 clove garlic, peeled and finely chopped
1 can (8oz) tomato sauce
1/2 tsp salt, or to taste

Trim meat of extra fat. Heat oil in a Dutch oven: brown meat. Add cinnamon sticks and 1 cup beef broth: cook 1 1/2 hours, or until meat is tender. Add onions and garlic: cook over low heat about 10 minutes. Add tomato sauce, remaining 1 cup beef broth and salt. Cook covered, 30 minutes, or until meat is very tender. Remove and discard cinnamon sticks. Serve immediately.