Beef Stew With Cinnamon (Including Crock Pot Version)

I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.

• Ready In: 3 hrs 10 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 2  lbs stewing beef, cut into 1 1/2 inch pieces
• 1  bunch scallion, sliced thin (about 1 cup)
• 3  large celery ribs, chopped fine
• 1  small green bell pepper, chopped fine
• 1 (2 lb) can  whole tomatoes with juice, chopped
• 1  cup  prepared tomato sauce
• 1  cup  beef stock
• 1  tablespoon Worcestershire sauce
• 1  tablespoon  finely chopped parsley
• 1  tablespoon brown sugar
• 1  bay leaf
• 1⁄4 teaspoon rosemary, crumbled
• 1⁄8 teaspoon thyme, crumbled
• 1⁄8 teaspoon oregano, crumbled
• 1  teaspoon cinnamon
• 1  pinch cayenne
• 3  carrots, sliced 1/2 inch thick
• 4 -6  small new potatoes, peeled, cut in half

Directions

1. Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
2. Pour off fat if desired.
3. Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
4. Simmer, covered, 2 ½ hours.
5. Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
6. For Crock pot: Put browned beef and all remaining ingredients in crock pot.
7. Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).