Quick Beef Stew with Root Vegetables

1 ½ 1b Boneless beef chuck or sirloin, cut into 1 inch cubes

2 tablespoons of Spectrum Organic Spanish Olive Oil

2-3 cups of cubed carrots, parsnips, leeks and new potatoes

Hain Sea Salt to taste

Coarsely ground black pepper to taste

1 cup Organic Imagine Beef Cooking Stock

2 cups of red zinfandel wine

1 tablespoon of whole cloves

¼ teaspoon of ground cinnamon

3 whole bay leaves

6 thyme sprigs

Sauté beef in oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
Season vegetables with salt and pepper and sauté until tender.
Stir in stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer, until beef is cooked through and tender about 2hours.

Serves: Serves 4