Ingredients for Beef Stew With Cinnamon Including Crock Pot Version
- 2 tablespoons olive oil
- 2 lbs stewing beef
- 1 cup chopped scallions
- 2 stalks celery ribs, chopped
- 1 green bell pepper, chopped
- 28 oz canned crushed tomatoes with juice
- 15 oz can tomato sauce
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons brown sugar
- 1 bay leaf (optional)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Oregano
- ½ teaspoon ground cinnamon
- Cayenne
- 1 lb carrots
- 1 lb new potatoes
- pinch of salt
- pinch of pepper
- ¼ teaspoon ground allspice
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How to Make Beef Stew With Cinnamon Including Crock Pot Version
- 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.
- If desired, pour off excess fat from the pot.
- 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.
- 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.
- 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.
- Before serving, taste and adjust seasoning as needed. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
78g
Fat
94g
Carbs
19g
