Cinnamon Beef Stew – who could resist a great stew on an autumn or winters night. This recipe comes from Well Fed: Paleo Recipes For People Who Love To Eat. The title says it all really. This book is not short on colour, style and best of all plenty of mouth watering meals. Melissa focuses mainly on the main meals of life with lots of tasty sides. You can purchase the book from below.
Well Fed – Paleo recipes for people who love to eat
The great thing about this stew is that it is dryish. My daughter finds really wet dishes difficult to digest so this stew is perfect. From the warm cinnamon wafting through your kitchen to the mouthfuls of tender pull apart beef this stew is a delight to cook as well as to eat. I’ve altered the recipe to a low fodmap version with no onions or garlic (I’ve used garlic oil) and replaced the balsamic with red wine vinegar. Try it with rice or spaghetti squash, both low in fodmaps or Cauliflower Mash if you don’t have to worry about fermentable foods.
- 1 kg x Gravy or chuck beef or even brisket cut into 1 inch cubes
- 1 medium carrot peeled and diced (about ¼ cup)
- 1 medium celery stalk diced (1/4 cup)
- 3 tbl coconut oil
- 1 bunch chives diced
- Garlic oil (1-2 tbl)
- 2 tbl tomato passata
- ½ cup beef broth
- 2 tbl red wine vinegar
- 3-5 cups water
- 2 tsp salt
- 1 tsp ground black pepper
- 2 bay leaves
- Rosemary, Thyme, Sage
- 2 cinnamon sticks
- Orange or Lemon Gremolata
- ½ cup freshly chopped parsley leaves
- Zest from 1 orange or lemon
- Leaves from 1 Thyme sprig
- Garlic Oil (1 tbl)
- ½ tsp Rose Water (Optional)
- Sprinkle the beef generously with salt and pepper.
- In a large pot or Dutch oven heat the coconut oil over medium high heat, then add the meat in batches and sear on all sides.
- Remove meat and saute carrot, celery, chives and garlic oil for 2 minutes.
- Add tomato passata and stir for 1 minute.
- Add broth and vinegar, then stir with passion scraping down the brown bits.
- Put meat and juices back into the pot.
- Add 3 cups of water, salt and pepper, bay leaves, rosemary, thyme, sage and cinnamon sticks.
- Bring to a boil then reduce heat and simmer with the pot only partially covered for about 90 minutes.
- Add more water if needed - ½ cup at a time.
- Simmer until meat is fall-apart tender and the liquid in the pan is gravy consistency.
- Make Gremolata:
- Combine all ingredients.
- To Serve: Remove cinnamon sticks, stems and bay leaves.
- Serve with rice, squash or cauliflower mash.
Will you make this recipe? Have you made Cinnamon Beef Stew before – there are many variations – what’s yours? Send me a comment or a question.