Ingredients for Beef Stew With Cinnamon
- Olive Oil
- Boneless Beef Chuck
- White Onion
- Celery Ribs
- 1 green bell pepper (chopped)
- Garlic Clove
- 28 oz can crushed tomatoes with their juice
- 15 oz can tomato sauce
- Red Wine
- Parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Red Pepper Flakes
- 1 lb carrots (peeled and chopped)
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
68g
Fat
39g
Carbs
10g