Beef Stew - that melts in your mouth

This is a excelent comfort food on these cold and wet autumn days. The great thing about this stew is that it gets put together very quickly, and while it cooks in the oven you can do something else with your time. You can off course add or remove any root vegetables you like and you could also use red wine instead of white, which makes for a deeper and richer flavor that goes really well with the cinnamon.

1kg stewing beef meat (nautagúllas)
1 red onion, chopped
3-4 carrots, peeled and sliced
3 garlic cloves, peeled and finely chopped
200g mushrooms, cut into quarters
1 cinnamon stick
1 tbsp flour
salt and pepper
2 tins chopped tomatoes
½ bottle white wine
1tbsp fresh rosemary
oliveoil

a knob of butter

Preheat your oven to 180C. In a thick bottomed ovenproof pot, heat a splash of oliveoil and gently fry the onions, carrots, garlic, rosemary, mushrooms amd cinnamon for 5 minutes until softened. Meanwhile toss the pieses of beef in a little seasoned flour, shaking off any excess. Add the meat to the pot and stir everything together. Then add the tomatoes, whine and a pinch of salt and pepper. Bring to the boil, cover with a double-thickness piece of tinfoil and a lid on top, and place in the preheated oven and leave to cook for 3 1/2 hours. When cooked the beef will be so tender that it can be broken up with a spoon. Remove the cinnamon stick and serve with some potato mash.