Add olive oil to a Dutch oven and heat over medium-high
3 Tbsp Olive oil
Brown meat on all sides, seasoning with salt and pepper, for ten minutes, then remove with a slotted spoon.
2 lbs Chuck beef, chopped in 2" cubes
Add onions, tomatoes, carrots, and celery to the Dutch oven and heat over medium-high for 5 minutes.
1 ea Onion, chopped, 28 oz Tomatoes, chopped, 4 ea Carrots, chopped in 1/4" disks, 3 ea Celery, chopped into 1/4" pieces
Stir in the paprika, cinnamon, and bay leaf. Return the meat to the Dutch oven. Add the chicken stock, and wine. Cover and bring to a boil, then lower the heat and simmer for 30 minutes. If the mixture starts to dry, add more chicken stock or water.
1 tsp Paprika, 1/2 tsp Cinnamon, 1 ea Bay leaf, 1 cup Beef stock, 1 cup Dry red wine
Remove the bay leaf and stir in the sugar and raisins. Simmer for 45 minutes.
2 Tbsp Sugar, 1 cup Raisins
Add instant mashed potatoes if watery. Remove from heat. Let sit for two hours.
1/2 bag Instant mash potatoes
Uncover the pot and add the vinegar. If necessary, raise the heat so the sauce thickens. Season to taste with salt and pepper.
1 Tbsp Sherry vinegar