This beef stew recipe features undertones of cinnamon and ginger with a hint of heat.
Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic, onion and ginger root to pot, cooking 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire, paprika, sage, bay leaf, cinnamon stick, pepper flakes, salt and pepper. Bring to a simmer.
Simmer, covered, on stove-top or in 325°F (160°C) oven for 1 hour until fork tender; remove cinnamon stick. Add raisins, olives and green pepper; cook 30 to 40 minutes longer until vegetables are tender.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.