Prep 10 mins
Cook 3 hrs
I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.
- 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 canwhole 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
- Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
- Pour off fat if desired.
- Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
- Simmer, covered, 2 ½ hours.
- Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
- For Crock pot: Put browned beef and all remaining ingredients in crock pot.
- Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).
What a wonderful beef stew! The cinnamon gives it a little different taste. My family loved it. Thanks, Evelyn, for a great recipe.
This was easy to make and different. I was a little put off by the "soupiness" of it, there isn't any "stew" thickening to it really. But my husband liked the consistency of it, and the taste as well. It was easy to make and smelled great cooking. I found my potatoes and carrots had to simmer quite a bit longer than 30 minutes to soften up. I'm not sure I've made a beef stew without yellow onions or garlic...so this was a wonderful "deviation!" Thanks!