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1. Heat oven to 325 degrees F.
2. Chop garlic again with salt. Press with side of knife to form a paste; mix in pepper. Rub paste onto beef in a large bowl.
3. Heat 2 teaspoons of the oil in Dutch oven over medium-high heat. Add half the beef and cook 3 to 4 minutes, until browned on all sides. Transfer to another bowl. Repeat with remaining beef and 2 teaspoons more oil.
4. Add onions, celery and remaining 2 teaspoons oil to Dutch oven; cook 3 to 4 minutes, just until vegetables start to brown. Add wine, bay leaf and cinnamon and bring to a boil; boil 1 minute. Add beef and remaining ingredients. Bring mixture to a boil; cover and bake 2-1/2 to 2-3/4 hours, until beef is tender. Divide stew into 6 to 8 shallow serving bowls. Makes 7 to 8 servings.