Cinnamon Beef Stew
Servings: 5
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!
See This Recipe:
https://cosmopolitancornbread.com/cinnamon-beef-stew/Equipment Used
Nutrition
Calories: 458kcal | Carbohydrates: 6g | Protein: 58g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 155mg | Sodium: 1575mg | Potassium: 1089mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2129IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 6mg
