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Soups & stews

Cinnamon-Spiced Beef Stew
2 Tbsp. olive oil or canola oil, divided
2 lb. Taste of Inspirations Angus round stewing beef
2 Tbsp. all-purpose flour
4 cloves garlic, peeled and smashed lightly with the flat side of a knife
3 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 Tbsp. 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 tsp. freshly ground black pepper
1/4 tsp. salt (optional)
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Cinnamon-Spiced Beef Stew

Cinnamon-Spiced Beef Stew

Cinnamon-Spiced Beef Stew
  • Servings:Serves 6
  • Prep Time:0 minutes
  • Cook Time:90 minutes
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