This is one of the meatiest, most flavorful stews you could imagine. The surprise addition of cinnamon creates a warm, comforting flavor in the beef stew. You’ll love it!
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To Make this Recipe You will Need:
- beef stew meat
- salt
- black pepper
- coconut oil
- onion
- carrot
- celery
- garlic
- beef broth
- tomato paste
- cinnamon
- thyme
- sage
- rosemary
- bay leaves
- balsamic vinegar
- Dutch over or other soup pot
- medium sized bowl
- slotted spoon
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Watch me make this recipe in the beginning of the vlog below:
To begin, sprinkle 2 -3 pounds of beef stew meant with 1/2 teaspoon each of salt and pepper.
Heat coconut oil in your Dutch oven over medium high heat.
Working in batches, cook the meat until it is browned on the outside. Scoop the beef into a bowl with a slotted spoon, and continue until all of the beef is browned.
Add diced onion, carrot, celery and minced garlic to the pot with the drippings. Cook until the onions are just tender.
Add the beef back to the Dutch oven, along with additional salt & pepper, sage, thyme, balsamic vinegar, rosemary bay leaves, cinnamon sticks, tomato paste and beef broth.
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Bring the stew up to a boil, then reduce the heat to a low simmer, and cover with the lid slightly cracked. Simmer for 90 minutes, or until the beef is very tender.
Monitor this as it cooks, and add a little water if you need to. You want the broth to cook down and concentrate, but not cook dry.
Discard the cinnamon sticks, rosemary stem (if you can find it) and bay leaves.
Serving: This stew is very meaty. You can serve it as is, or ladle it over rice, mashed potatoes or Homemade Cauliflower Rice.
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Cinnamon Beef Stew
Equipment
- Dutch oven
Ingredients
- 2 3/4 lb beef stew meat, or up to 3 lbs
- 1 1/2 teaspoon salt, divided use
- 1 teaspoon black pepper, freshly ground, divided use
- 3 Tb coconut oil
- 1 medium onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 c beef broth
- 2 Tb tomato paste
- 1 Tb balsamic vinegar
- 1/2 teaspoon sage, dry
- 1/2 teaspoon thyme, dry
- 2 bay leaves
- 1 sprig fresh rosemary, or 1 teaspoon dry
- 2 cinnamon sticks
Instructions
- To begin, sprinkle the beef with 1/2 teaspoon each of salt and pepper.
- Heat the coconut oil in your Dutch oven over medium high heat.
- Working in batches, cook the meat until it is browned on the outside. Scoop the beef into a bowl with a slotted spoon, and continue until all of the beef is browned.
- Add the diced vegetables and garlic to the pot with the drippings. Cook until the onions are just tender.
- Add the beef back to the Dutch oven, along with the remaining ingredients.
- Bring the stew up to a boil, then reduce the heat to a low simmer, and cover with the lid slightly cracked. Simmer for 90 minutes, or until the beef is very tender.
- Monitor this as it cooks, and add a little water if you need to. You want the broth to cook down and concentrate, but not cook dry.
- Discard the cinnamon sticks, rosemary stem (if you can find it) and bay leaves.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.