1. Preheat oven to 350°F. 2. In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl. 3. Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour. 4. Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices. 5. Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander. 6. NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating. ---------------------------------------------------------------------------
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