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!
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 meat 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!
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Cinnamon Beef Stew
Ingredients
- 2 ¾ lb beef stew meat, or up to 3 lbs
- 1 ½ 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
- ½ teaspoon sage, dry
- ½ 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!
Equipment Used
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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