Using a large stock pot, heat the oil over medium heat. Add the stew meat and lightly season with salt. Saute until browned and set aside.
Add the onion and garlic to the pan and cook for 3-4 minutes or until the onion is translucent and fragrant.
Add the carrots and sweet potato and cook for another 3-4 minutes to allow to slightly soften.
Pour in the broth, tomato (or alternative) and red wine and stir well to combine. Season with additional salt, pepper, cloves, and place in the bay leaves and cinnamon stick.
Bring the soup to a low simmer and allow to simmer for 60-90 minutes, stirring often, until the beef is fully cooked through and tender and the vegetables are fork tender.
Remove the bay leaves, cinnamon and cloves and serve topped with fresh parsley. Enjoy as a stew, or serve over a starch of your choice like rice (or cauliflower rice) or a mashed root vegetable.