Beef Stew with Tomatoes, Cinnamon, and Cloves

Name: Beef Stew with Tomatoes, Cinnamon, and Cloves
Yield: Serves 6 to 8
Ingredients: 3 pounds, chuck-eye roast, cut into 1 1/2-inch cubes; 1 1/2 teaspoons, table salt; 1 teaspoon, ground black pepper; 3 tablespoons, vegetable oil; 2 , medium onions, chopped coarse (about 2 cups); 3 medium cloves, garlic, minced; 3 tablespoons, unbleached all-purpose flour; 1 tablespoon, tomato paste; 1 cup, red wine (preferably full-bodied); 1 cup, low-sodium chicken broth; 1 cup, canned chopped tomatoes with their juice; 2 , bay leaves; 1 teaspoon, dried thyme; 1 teaspoon, ground cinnamon; 1/8 teaspoon, ground cloves; 1 cup, frozen pearl onions, cooked according to package directions; 1/3 cup, dried currants; 1/4 cup, minced fresh parsley leaves

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Appears in Cook's Illustrated January/February 1996

SERVES6 to 8

TIME3½ hours

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WHY THIS RECIPE WORKS

Our goal in developing this beef stew recipe was to keep the cooking process simple without compromising the stew's deep, complex flavor. We chose chuck for its great flavor and abundance of intramuscular fat and connective tissue, which ma...

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