CINNAMON BEEF STEW

MEDIA GALLERY
cinnamon sticks tea

This is a classic beef stew, ramped up with Ceylon Cinnamon powder and Hungarian Paprika. The Ceylon Cinnamon powder adds texture and a complex deep flavor. The Hungarian Paprika adds a touch of sizzle without being chili hot. The taste of Ceylon Cinnamon is never overt. In fact you never notice it, but it adds to the flavor and helps the other ingredients come to life.

We added brown sugar but this is not necessary as the Ceylon Cinnamon adds the sweetness. Cinnamon is a great sugar substitute as everyone gets away from sugar.

This a complex recipe but well worth it when you want something deep down satisfying. It has many ingredients which takes time to assemble. Make it on an early Sunday morning. Get up early, take time to prepare, Then curl up on the sofa with a good book while it cooks. By Lunch time it is done. Sip a glass of red wine when the carrots are cooking in the final stages. . Serve it with Rice, Couscous or rustic bread. But we discovered pairing this with Asian style pan fried Shishito peppers is a great combination. And the leftover is great to take to work on Monday.

Prep Time : 25 Minutes
Cook Times : 3 hours in pot or 10-12 hours in crock pot
Serves – 4-6 people

INGREDIENTS

2 lbs. stewing beef, cut into 1 1/2 inch pieces
5 Scallion, finely chopped (about 1 cup)
3 large Celery ribs, chopped fine
1 green Bell pepper, chopped fine
1 can of crushed chopped Tomatoes (Hunts is better)
1 tablespoon of Tomato Paste (Hunts is better)
1 cup Beef stock
1 tablespoon Worcestershire sauce
2 Teaspoon Ceylon cinnamon powder
2 Teaspoons Hungarian Paprika (1 tsp. hot and 1 tsp. sweet)
1 Bay leaf
1⁄4 tbs., Rosemary
1⁄4 tbs. Thyme
1⁄4 tbs Oregano
1 tbs Brown sugar (Optional/not needed)
2 tbs Salt or to your taste (Learn about salting here)
3 Carrots, sliced 1/2 inch thick
4 -6 small new Potatoes, peeled, cut in half
2 Tablespoons Vegetable oil or preferably Coconut oil

DIRECTIONS

Heat oil over medium-high heat and brown beef in the pan. Make sure the oil is hot, otherwise the beef will just boil instead of browning.
Pour off fat if you want. We prefer the fat. It adds to the flavor.
Stir in the scallions, celery, bell pepper, Worcestershire Sauce, brown sugar, salt, all herbs and spices including the Ceylon Cinnamon powder.
Let is simmer on medium heat for 5 minutes stirring every minute or so.
Now add the canned chopped tomato and the beef stock.
Simmer, covered for, 2 ½ hours on medium low heat.
After 2 and half hours add carrots and potatoes and simmer for 30 minutes, or until they are tender. You may want add some extra water if you want more juice.
Serve with Rice, Couscous or Rustic Bread.

For Crock pot: Put browned beef and all remaining ingredients in crock pot. Stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry or you want more juice.

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.