In a large bowl, add the meat, half of the garlic, paprika, 1 tablespoon olive oil, and salt and pepper to taste. Mix well and let rest in the refrigerator for 2-3 hours for the flavors to blend.

When ready to cook, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Add onions and remaining garlic until onions become translucent and lightly browned.

Add tomatoes and cook for a minute or two then deglaze with the white wine. Stir well scraping bottom to lift any stuck on bits of fond from bottom of pan.

Simmer for 5 -10 minutes. Remove from heat and set aside.

Heat a Dutch oven or stock pot over medium heat. Add the meat mixture scraping any seasoning and juices from the bowl into the pot.

Add chopped potatoes to the pot.

Add the onion, garlic, tomato and wine mixture to the top of the potatoes.

Pour in the broth.  Add cinnamon stick and stir it all together.

Bring to a low boil and cook uncovered for 30-45 minutes or until beef is tender and potatoes are cooked through

Let rest 5 minutes. Season to taste with additional salt and pepper.

Spoon hot stew into individual serving bowls. Sprinkle with fresh parsley. Serve with warm bread. Enjoy!