Ingredients for Beef Stew With Cinnamon
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes with their juice
- 15 oz can tomato sauce
- 1/2 cup red wine
- 0 quantity parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- 1 lb carrots, peeled and chopped
- salt and pepper to taste
- 2 cups beef broth
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How to Make Beef Stew With Cinnamon
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add 2 lbs beef stew meat, seasoned with salt and pepper, and sear on all sides until browned. Remove and set aside.
- Pour off excess fat from the pot.
- Add 1 large onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 4 cloves garlic (minced) to the pot.
- Sauté for 3 minutes until softened.
- Stir in 28 oz can crushed tomatoes with their juice, 15 oz can tomato sauce, 1/2 cup red wine, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon red pepper flakes.
- Bring to a boil, then reduce heat to low.
- Return the beef to the pot. Add 2 cups beef broth.
- Cover and simmer for 2 hours, or until the beef is very tender.
- Add 1 lb carrots (peeled and chopped) and simmer for an additional 30 minutes.
- Taste and adjust seasoning as needed. Serve hot over rice or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
68g
Fat
39g
Carbs
10g
