|Cubed lean beef||2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Burgundy wine||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Ground cloves/Ground allspice||1 Dash|
|Powdered saffron||1⁄4 Teaspoon|
|Onion||1 Medium, sliced|
|Carrots||2 , cut up|
|White potato||1 , cut into pieces|
|Sweet potato||1 Medium, cut into pieces|
Shake meat with flour in plastic bag until coated on all sides.
Brown meat in hot fat on all sides.
In large pot add meat, water, wine, seasonings, and onion; bring to boil.
Lower heat to simmer; cook, covered, about 1 1/2 hours, until meat is tender.
Add vegetables; simmer 20 to 30 minutes, until vegetables are tender.