BEEF STEW WITH CINNAMON
This recipe came from a Gourmet Magazine years ago. I have continued to make it thru the years. It always seems to satisfy my family. I sometimes serve this over rice and sometimes with a side of mashed potatoes. Nice hearty meal. I find it easy to double the recipe and freeze half for an easy dinner another time.
Provided by Expat in Holland
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot heat oil. Add meat and sear on all sides. Remove and set aside.
- In pot pour off fat. Add onion, celery, green pepper, and garlic. Sautee about 3minutes.
- Add tomatoes with juice, tomato sauce, wine, rosemary, thyme, oregano, cinnamon and redpepper flakes. Bring to a boil.
- Add meat to simmering sauce, reduce heat and cover.
- Simmer low for 2 hours.
- Add carrots and simmer 30minutes longer.
- Serve.
Nutrition Facts : Calories 695.3, Fat 26.5, SaturatedFat 7.9, Cholesterol 228.9, Sodium 1275.6, Carbohydrate 31.9, Fiber 7.5, Sugar 17.1, Protein 79.3
BEEF STEW WITH FENNEL & ORANGE GREMOLATA
Make and share this Beef Stew With Fennel & Orange Gremolata recipe from Food.com.
Provided by MarraMamba
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 6 minutes, browning on all sides. Remove from pan.
- Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
- To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
- Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.
Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 3.8, Cholesterol 77.1, Sodium 654.6, Carbohydrate 27.3, Fiber 8.1, Sugar 10.5, Protein 28.2
BEEF STEW WITH ORANGE GREMOLATA
Make and share this Beef Stew with Orange Gremolata recipe from Food.com.
Provided by JustJanS
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and brown the beef, onions and garlic.
- Add the carrots and stock and bring to the boil.
- Cover and cook for 40 minutes or until the beef is tender.
- Add the marmalade and cornflour mixture and simmer until the mixture thickens.
- Serve sprinkled with the Orange Gremolata.
- Orange Gremolata: Mix all ingredients.
Nutrition Facts : Calories 456.2, Fat 36.7, SaturatedFat 13.3, Cholesterol 40.9, Sodium 520, Carbohydrate 26.8, Fiber 2.8, Sugar 15.9, Protein 6.4
BEEF STEW WITH CINNAMON (INCLUDING CROCK POT VERSION)
I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.
Provided by evelynathens
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
- Pour off fat if desired.
- Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
- Simmer, covered, 2 ½ hours.
- Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
- For Crock pot: Put browned beef and all remaining ingredients in crock pot.
- Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).
CINNAMON BEEF STEW WITH ORANGE GREMOLATA
Steps:
- Sprinkle the beef generously with salt and pepper. In a large pot, heat the coconut oil over medium-high heat, then add the meat in batches and sear on all sides. It's important that you don't overcrowd the pan. The meat needs air around it to achieve a crisp brown crust. With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juices. Repeat with remaining cubes. In the same pot, sauté the chopped carrot, onion, celery and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 min. Add the broth and vinegar, scraping the brown bits from the bottom and stir until mixture starts to thicken. Add the meat to the pan with 2 cups of water, 2 tsp salt, a healthy dose of pepper, bay leaves, rosemary, thyme, sage and cinnamon sticks. Bring to a boil, reduce to a simmer with the pot partially covered for about 90 mins. If the stew starts to look dry, add more water, 1/ cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status. During the last 15 mins. make the gremolata. In a small bowl, mix the parsley, orange zest, thyme and garlic. Remove the cinnamon sticks. Ladle the stew into deep bowls and top with a few pinches of orange gremolata.
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BEEF STEW WITH ORANGE GREMOLATA - A DUCK'S OVEN
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Estimated Reading Time 3 mins
- In a gallon sized ziploc bag, combine the flour, salt, and pepper. Add the cubed beef and toss to coat.
- In a large, heavy bottomed stockpot or dutch oven, heat the butter over medium-high heat. Add the beef in batches to brown on all sides. Remove to a plate to catch its juices.
- If using a slow cooker, add the red wine to the stockpot and scrape the sides. Pour the wine and bits into the slow cooker. Add the beef and all remaining stew ingredients. Cook on low for 6-8 hours.
- If cooking stovetop, add all the veggies before adding the wine. Add a little more butter if necessary. Cook for about 5 minutes, or until veggies have started to soften. Add the wine and simmer for 3-5 minutes, scraping the pot with a wooden spoon as the wine simmers. Add the remaining stew ingredients. Bring the stew to a boil then reduce to simmer. Let simmer for at least 1 hour, up to 2 hours.
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