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Cinnamon-Spiced Beef Stew

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Servings: Serves 6

Cook Time: 90 minutes

Prep Time: 0 minutes


2 tablespoons olive oil or canola oil, divided
2 lb. Taste of Inspirations Angus round stewing beef
2 tablespoons all-purpose flour
4 each garlic cloves, peeled and smashed lightly with the flat side of a knife
3 each onions (about 1 lb.), cut into 6 wedges each
1 1/2 lb cremini mushrooms or regular white mushrooms, stems trimmed and cut into quarters
3 sticks cinnamon
1 tablespoon fennel seeds
3/4 cup full-bodied red wine (such as a Cabarnet or Shiraz)
1 (1 lb.) bag peeled baby carrots
3/4 cup reduced-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional)


1. Heat a large pot over medium-high heat. Add 2 tsp. of the oil and heat until very hot. Toss beef with flour. Add half the beef to the pot and saute over medium-high heat until golden brown on all sides, about 5 to 7 minutes. Transfer to a bowl or plate with a slotted spoon. Add another 2 tsp. of the oil and heat until hot. Add remaining beef and sear on all sides until golden brown. Add to first batch of meat with a slotted spoon.
2. Add remaining 2 tsp. oil to pot and heat. Add garlic, onions, mushrooms, cinnamon sticks, and fennel seeds. Saute over medium heat for about 1 minute, stirring with a wooden spoon. Add 3 Tbsp. of the red wine, scraping up any browned bits from bottom of pot. Cover and cook until onions are slightly limp, about 3 minutes. Return seared beef and any cooking juices to pot.
3. Add carrots, remaining wine, and broth to beef, stirring to combine ingredients. Bring liquid to a boil, then cover tightly and reduce heat to low. Simmer, stirring occasionally, until beef and vegetables are very tender, about 1 hour and 15 minutes. Stir in pepper and salt, if desired. Serve hot, with crusty bread or potatoes.
Source: Fresh Magazine January, February 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 490 kcal (24%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 0 g (0%)
Cholesterol 95 mg (31%)
Sodium 190 mg (7%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 6 g (24%)
Protein 36 g (60%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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