Beef Stew with Tomatoes, Cinnamon, and Cloves | America's Test Kitchen

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