| 1/2 | lb. | beef stewing cubes |
| 1/2 | tsp. | salt |
| 1/2 | tsp. | pepper |
| 2 | tbsp. | vegetable oil |
| 2 | stalks | celery, chopped |
| 4 | cloves | garlic, minced |
| 1/2 | tsp. | dried oregano |
| 1/4 | tsp. | cinnamon |
| 1/4 | C | all-purpose flour |
| 2 | C | beef stock |
| 1/3 | C | tomato paste |
| 1/4 | C | chopped fresh parsley |
Reduce heat to medium; add remaining oil to pan. Fry celery, onion, garlic, oregano and cinnamon, stirring occasionally, until onion is softened, about 5 minutes.
Stir in flour; cook for 1 minute. Stir in stock, 1 cup water and tomato paste, scraping up any brown bits from bottom of pan. Return beef and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until beef is tender, about 1-1/2 hours. Sprinkle with parsley.
Makes 4 to 6 servings.