1 (29 oz.) can pear halves
3 tbsp. olive oil
3 tbsp. butter
3 lb. stew meat or other beef, chunked
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. cinnamon
1/8 tsp. cloves
1 tsp. lemon peel
Chopped parsley
1/2 tsp. pepper
1 1/2 c. chopped onion
1 tbsp. tomato paste
2 tbsp. flour
1 1/2 c. dry white wine
1 bay leaf
2 c. cubed, canned sweet potatoes

Drain pears, reserving 1 cup of the syrup. Cut pear halves into chunks. Set aside. Heat oil and butter in a heavy casserole. Add beef cubes and brown. Remove beef and brown onions. Return beef to pan and blend in the flour and tomato paste. Add wine, reserved pear syrup, seasonings, and lemon peel.

Bring to a boil. Cover and cook over low heat for 2 hours. Add sweet potatoes. Cover and cook for 10 minutes. Carefully stir in pears. Cook another 10 minutes. Adjust seasoning to taste. Sprinkle with chopped parsley and serve.

This sounds weird, but it really is good!