Ingredients
1 can (29 ounces) pear halves3 pounds beef stew meat, cut into 1-inch cubes3 tablespoons canola oil2 medium onions, chopped3 tablespoons butter1/3 cup all-purpose flour1 tablespoon ketchup2 teaspoons salt1 teaspoon grated lemon zest1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves2-3/4 cups chicken broth1/2 cup white wine or additional chicken broth1 bay leaf2 medium sweet potatoes, peeled and cubed3 tablespoons golden raisins2 tablespoons minced fresh parsley
Preparation
Drain pears, reserving juice; chop pears and set aside. In a Dutch oven, brown beef in oil in batches; drain and set aside. In the same pan, saute onions in butter for 5 minutes. Stir in the flour, ketchup, salt, lemon zest, thyme, pepper, cinnamon and cloves until blended.
Gradually stir in the broth, wine and reserved pear juice. Add bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add sweet potatoes; cover and simmer 30 minutes longer or until potatoes and beef are tender. Stir in raisins and pears; heat through. Discard bay leaf. Garnish with parsley.
