Beef Stew With Cinnamon Including Crock Pot Version Recipe

Ingredients for Beef Stew With Cinnamon Including Crock Pot Version

• Olive Oil
• Stewing Beef
• Scallion
• Celery Ribs
• Green Bell Pepper
• 28 oz canned crushed tomatoes (with their juice)
• 15 oz can tomato sauce
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• Parsley
• 2 tablespoons brown sugar
• Bay Leaf
• Rosemary
• Thyme
• Oregano
• Cinnamon
• Cayenne
• 1 lb carrots, peeled and chopped
• New Potatoes

How to Make Beef Stew With Cinnamon Including Crock Pot Version

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over moderately-high heat. Brown 2 lbs beef stew meat in batches, ensuring not to overcrowd the pot. Transfer browned beef to a bowl as you go.
2. If desired, pour off excess fat from the pot.
3. Return the beef to the pot. Add 1 cup chopped scallions, 2 stalks celery (chopped), 1 bell pepper (chopped), 28 oz canned crushed tomatoes (with their juice), 15 oz can tomato sauce, 4 cups beef stock, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon ground cinnamon, and a pinch of salt and pepper. Stir to combine.
4. Bring to a simmer, then cover and cook on the stovetop for 2 hours, or in a slow cooker on low for 10-12 hours, adding more water or stock if needed to maintain desired consistency.
5. Add 1 lb carrots (peeled and chopped) and 1 lb potatoes (peeled and cubed). Continue to simmer (stovetop) for another 30 minutes, or cook in the slow cooker for an additional 1-2 hours (low setting), or until the vegetables are tender.
6. Before serving, taste and adjust seasoning as needed. Garnish with fresh parsley (optional).