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
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.