Loraine.. a huge coincidence of me attending a pot-luck get together with some friends, and tasting the same dish as you. I hunted it down, and although I am a whole YEAR late, I hope that you still patronize this forum.  Apparently it's origin is the island of Corfu. Here is recipe:
Ingredients
• 750 gm good quality beef or lamb
• 3-4 tsp plain flour
• ¼ tsp freshly ground pepper
• ¼ tsp salt
• 125 ml olive oil
• 1 large onion, peeled and finely chopped3-4 cloves of garlic, peeled and crushed
• 3-4 heaped tsp. cinnamon powder
• ½ tsp cloves, powdered
• 1 tsp. black pepper
• 1 heaped tsp. sweet paprika
• ½-1 cup of red wine (1 cup approximately 250 ml)
• 2-3 good quality meat stock cubes (or meat concentrate)
• 2x 8 oz tins of chopped tomatoes (or a bottle of Passata tomato paste)
• 1 ½ cups water
• 3-4 large potatoes peeled and cut in half, leaving large chunks.
• 2-3 large carrots peeled and cut into chunks (or 20-30 bite sized small frozen carrots).
• A large handful of green beans topped and tailed and cut into 6-7 cm pieces.
• 1 tbs. or 20 grams per bowl grated mild cheese for topping
Instructions
Slice/cut meat into7-10cm chunks. Coat the meat in a mix of flour,salt,pepper, cinnamon and clove (only a pinch of clove). The flour will help thicken the gravy as it cooks (put the meat to one side and carry on with the rest).
Heat oil in a large, heavy bottomed pan. Add onions and garlic and cook until onions are softened. Add cinnamon powder, clove powder, black pepper and paprika. Stir fry for a minute, on low heat, to allow spices to cook . Add the beef and stir fry on high, to seal the meat. Don’t overcook at this stage (watch for the spices sticking, keep it moving and add more oil if required). When the meat is brown, add wine, to de-glaze the pan. Make sure you stir all the stuck spices and meat juices form the bottom of the pan. Add the stock cubes or meat concentrate. Add 2 tins of chopped tomatoes and water, as the dish will need to cook on a low heat for a couple of hours, so that the meat is really tender. Bring to the boil then turn down to a simmer, continue cooking for 1 hour. When the meat is almost ready, add potatoes, carrots and green beans to the pot. continue cooking for another 30 minutes or so, to cook the potatoes (might need a little longer). When it is ready, dish it out into bowls (each bowl should have some chunks of meat and a couple of potatoes), sprinkle some mild grated cheese and place in a warm ovenl for a few minutes, just to melt the cheese.Serve with fresh crusty bread to dip with.
Notes
When you first add the cinnamon you will think it is too much, but it will blend in with the meat flavour as it cooks..
In Corfu you may eat this after a Greek salad as a starter and follow with apple pie (with cinnamon) so you don't need a mountain of it.
Remember this is only your starting point, you may want more cinnamon or leave the green beans out as you don't like them. What ever you do make sure you like it.
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