Beef Stew with Tomatoes, Cinnamon, and Cloves

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Appears in Cook's Illustrated January/February 1996

Choose chuck, use a combination of broth and wine, and thicken at the beginning for a simple but intensely flavored stew.

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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