1/1 Photo of Beef Stew With Cinnamon (Including Crock Pot Version)
3 hrs 10 mins
I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.
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Units: US | Metric
- 29.58 ml olive oil
- 907.18 g stewing beef, cut into 1 1/2 inch pieces
- 1 bunch scallion, sliced thin (about 1 cup)
- 3 large celery ribs, chopped fine
- 1 small green bell pepper, chopped fine
- 907.18 g can whole tomatoes with juice, chopped
- 236.59 ml prepared tomato sauce
- 236.59 ml beef stock
- 14.79 ml Worcestershire sauce
- 14.79 ml finely chopped parsley
- 14.79 ml brown sugar
- 1 bay leaf
- 1.23 ml rosemary, crumbled
- 0.59 ml thyme, crumbled
- 0.59 ml oregano, crumbled
- 4.92 ml cinnamon
- 0.25 ml cayenne
- 3 carrots, sliced 1/2 inch thick
- 4-6 small new potatoes, peeled, cut in half
- 1Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
- 2Pour off fat if desired.
- 3Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
- 4Simmer, covered, 2 ½ hours.
- 5Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
- 6For Crock pot: Put browned beef and all remaining ingredients in crock pot.
- 7Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).
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Nutritional Facts for Beef Stew With Cinnamon (Including Crock Pot Version)
Serving Size: 1 (612 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 889.7
- Calories from Fat 463
- Total Fat 51.4 g
- Saturated Fat 18.8 g
- Cholesterol 151.9 mg
- Sodium 1259.0 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 10.5 g
- Sugars 19.5 g
- Protein 49.0 g