Ingredients:
3/4 lb well-trimed beef, cut into 1 inch cubs
1/2 cup dry red wine
4 cloves garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
3 cups beef broth or 3 cups vegetable broth
3 medium onions, each cut into 6 wedges
1 (28 ounce) cans diced tomatoes
1 medium butternut squash, peeled and cut into 1 inch pieces
1 (6 ounce) bags baby spinach
Directions:
In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
Seal and marinate in the refrigerator over night.
The next day, Preheat the oven to 325 degrees.
Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
Place over high and bring to boil.
Cover, and PLACE IN OVEN.
Bake 1 hour.
Stir in squash, cover and bake for 1 1/2 hours.
Remove from oven, and stir in the spinach until it is wilted.
Serve.
Servings: 6
Time preparation: 20 min.
Time total: 170 min.