This is a good recipe that needs a little help. Here's what I did (my comments in parentheses). Read through to end for best results:

Instructions for Spicy (not really spicy; more like extra savory) Beef with Wine Sauce and Roasted Potatoes

1. To prepare potatoes, preheat the oven to 400.

2. Arrange potatoes in a single layer on a jelly-roll pan coated in cooking spray (olive oil. olive oil is cheaper, more nutritious, and more tasty in this application) . Lightly coat potatoes with cooking spray (olive oil; don't waste money here on Extra Virgin; Pure is just fine); sprinkle with teaspoon salt, 1/8 teaspoon (or more) pepper. Bake at 400 for 40 minutes or until tender, turning after 20 minutes. Remove from oven; keep warm.

3. To prepare beef, combine teaspoon salt, 1/8 teaspoon (or more) pepper, coriander seeds, and next 4 ingredients (through cinnamon) in a large saucepan; bring to a boil. Reduce heat, and simmer 2 minutes (2 minutes?? what kind of infusion are you going to get in 2 minutes? plan on 30 minutes to an hour, on low. this will also begin the reduction to follow). Strain wine mixture through a sieve into a bowl (or large fry pan. save on cleanup); discard solids. Return wine mixture to pan; bring to a simmer (mixture will barely bubble). Arrange beef in a single layer in saucepan (or,more likely, a fry pan or skillet); cook 5 minutes or until desired degree of doneness (OK, right here you could pour the wine over the beef and stew it. Here's a better idea: first, pan fry the meat in the skillet, just to brown the exterior; 2 or 3 minutes per side. then pour the wine mixture over and simmer on medium heat for 5 minutes.) Remove beef from pan; keep warm. Reserve cup cooking liquid; discard remaining cooking liquid. (no, no, no. don't discard any of it. that's pouring flavor down the drain. keep reducing to a cup or less.)

4. To prepare sauce, combine reserved (reduced) cup cooking liquid, cup broth (this is interesting; there is only 1/2 cup beef broth in the ingredients list. no matter: add 1/2 C beef broth), sugar, and teaspoon salt in pan; bring to a boil. Reduce heat, and simmer 2 minutes or until reduced to cup (reduce to 1/2 cup; it will take more like 5 minutes on high instead of 2 minutes on simmer). Combine remaining cup (instead: 1/2 cup) broth and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 (2 or 3, probably) minute, stirring constantly. Remove from heat. Add butter (1 tablespoon instead of 2 teaspoons; come on, its butter!); stir until melted.

Finally: I avoid beef because it doesn't agree with me. I used pork chops instead and got excellent results. I'm betting beef would be even better.

[I made edits to this recipe.]

[I posted this recipe.]