Last night I cooked up this delicious stew from (my new favorite book), Well Fed. As the cooking time went on I adjusted a few things to suit our tastes but essentially the recipe is the same. I have only made this once but I can tell you, if you have access to fresh herbs, use them. Dried herbs are fine but fresh ones are divine.
Cinnamon Beef Stew with Orange Gremolata
2-3 lbs beef stew meat cut into 1 in cubes, I used a grass-fed chuck roast
salt and pepper to taste
3 tbsp coconut oil
1 medium carrot, finely chopped approx 1/4 cup (I used 1/2 cup)
1 medium onion, finely chopped approx 1 cup (I omitted)
1 stalk celery, finely chopped approx 1/4 cup (I used 1/2 cup)
2 cloves garlic, minced approx 2 tsp
2 tbsp tomato paste (read ingredients to make sure it only contains tomatoes, no sugar)
2 cups beef broth (I used homemade bone broth)
3 tbsp balsamic vinegar (read label for caramel coloring, yuck!)
2-5 cups filtered water
2 tsp salt
1 tsp pepper
2 bay leaves
1 sprig rosemary (1/2 tsp dried)
1 sprig thyme (1/2 tsp dried)
1 sprig sage (1/2 tsp dried)
2 cinnamon sticks
Sprinkle the beef generously with salt and pepper. In a large dutch oven, heat the coconut oil over medium-high heat. Add the beef and sear on all sides, do this in batches so as not to overcrowd the pan. Adding too much at once will steam the meat and you will not get a proper sear. As beef is finished, remove to a plat or bowl while searing the next bathces.
In the same pot, saute the chopped carrots, celery, garlic, and onion (if using) for 2 minutes. Add the tomato paste and stir for about 1 minute.
Pour in 2 cups beef broth combined with 3 tbsp balsamic and deglaze the pan. Stirring heartily to loosen all the browned on bits from the bottom.
Add the beef and it's drippings back to the pot. Add 1 1/2 cups water, 2 tsp salt, pepper, bay leaves, rosemary, thyme, sage, and cinnamon sticks.
Bring to a boil the reduce the heat to simmer and partially cover. Cook for about 90 minutes. The end result is not soupy but check during cooking to make sure it does not dry out and add more water, 1/2 cup at a time as neccesary.
During the last 15 minutes of cooking, make the gremolata. In a small bowl, mix the parsley, orange zest, thyme and garlic.
Remove the cinnamon sticks and herb stems from the pot. Ladle into bowls, top with a bit of the gremolata and enjoy!
This can be served over a veggie puree like cauliflower, sweet potato, or carrot/parsnip. You could also serve it over Cauliflower Rice, yummy!
*The leftovers can be frozen for dinner next week, just make sure to leave some out for your lunch tomorrow.
Cinnamon Beef Stew with Orange Gremolata
2-3 lbs beef stew meat cut into 1 in cubes, I used a grass-fed chuck roast
salt and pepper to taste
3 tbsp coconut oil
1 medium carrot, finely chopped approx 1/4 cup (I used 1/2 cup)
1 medium onion, finely chopped approx 1 cup (I omitted)
1 stalk celery, finely chopped approx 1/4 cup (I used 1/2 cup)
2 cloves garlic, minced approx 2 tsp
2 tbsp tomato paste (read ingredients to make sure it only contains tomatoes, no sugar)
2 cups beef broth (I used homemade bone broth)
3 tbsp balsamic vinegar (read label for caramel coloring, yuck!)
2-5 cups filtered water
2 tsp salt
1 tsp pepper2 bay leaves
1 sprig rosemary (1/2 tsp dried)
1 sprig thyme (1/2 tsp dried)
1 sprig sage (1/2 tsp dried)
2 cinnamon sticks
Sprinkle the beef generously with salt and pepper. In a large dutch oven, heat the coconut oil over medium-high heat. Add the beef and sear on all sides, do this in batches so as not to overcrowd the pan. Adding too much at once will steam the meat and you will not get a proper sear. As beef is finished, remove to a plat or bowl while searing the next bathces.
In the same pot, saute the chopped carrots, celery, garlic, and onion (if using) for 2 minutes. Add the tomato paste and stir for about 1 minute.
Pour in 2 cups beef broth combined with 3 tbsp balsamic and deglaze the pan. Stirring heartily to loosen all the browned on bits from the bottom.
Add the beef and it's drippings back to the pot. Add 1 1/2 cups water, 2 tsp salt, pepper, bay leaves, rosemary, thyme, sage, and cinnamon sticks.
Bring to a boil the reduce the heat to simmer and partially cover. Cook for about 90 minutes. The end result is not soupy but check during cooking to make sure it does not dry out and add more water, 1/2 cup at a time as neccesary.
During the last 15 minutes of cooking, make the gremolata. In a small bowl, mix the parsley, orange zest, thyme and garlic.
Remove the cinnamon sticks and herb stems from the pot. Ladle into bowls, top with a bit of the gremolata and enjoy!
This can be served over a veggie puree like cauliflower, sweet potato, or carrot/parsnip. You could also serve it over Cauliflower Rice, yummy!
*The leftovers can be frozen for dinner next week, just make sure to leave some out for your lunch tomorrow.
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