Beef stew with cinnamon and fennel

A sweetish flavor combination, this stew is an interesting change from the Guinness stew, Provençal beef stew, and the Beef burgundy that we also love.  

Beef Stew with Cinnamon and Fennel

Olive oil
2 lb stew beef, floured

3 cloves of garlic, chopped
3 onions, cut into wedges
1 lb mushrooms, quartered
2 sticks of cinnamon
1 T fennel seeds
1 c red wine (we like Cabernet Sauvignon)
1 lb baby carrots, halved if desired
1 c beef broth
Salt and pepper

Brown the floured beef in a large stockpot or dutch oven.  Remove from the pot and set aside.  Add the garlic through the fennel seeds and saute until soft.  Add the red wine and scrape up any browned bits.  Add the broth, carrots, and the beef and bring to a boil.  Reduce heat to low and cover, barely simmering for about an hour.  Season and serve.