Friday, January 9, 2015

Over the Top Cinnamon Beef Stew

I'm embarrassed on how long it has taken me to blog about this amazing dish!  When I'm cooking and creating in the kitchen I often think of my mother-in-law especially when I make a dish that I know she would absolutely love and the second I took a bite into this meal my first thought was "oh man Kathy is going to love this one".  I made this dish in St Thomas a few times, first time was for Conor when Chris was out of town.  Conor was coaching the night classes and I was putting the kids to bed and finishing up this feast but too tired to stay up so I had a bowl and then this tired mom was down for the night.  I left a small note for Conor with some instructions on how to put his plate together and the next morning there was this yellow sticky on my computer...  "omg Jenn, that was the best meal I have ever had!!"  This recipe was altered from the awesome Paleo cookbook, Well Fed by Melissa Joulwan.  I love how she explains it..."it's sophisticated comfort food" and that it is!

  • 2-3 lbs beef stew meat, cut into 1 inch cubes, salt and pepper to taste
  • 3 tblsp coconut oil
  • 1 medium carrot, peeled and finely chopped
  • 1 medium onion, diced
  • 1 medium celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 2 tblsp tomato paste
  • 1/2 cup beef broth
  • 2 tablespoon balsamic vinegar
  • 3-5 cups water
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 bay leaves
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp sage
  • 2 cinnamon sticks
  • Orange ginger marmalade
  1. Sprinkle the beef generously with salt and pepper
  2. Heat coconut oil over medium high heat in Dutch oven
  3. Add meat in batches and sear on all sides
  4. Remove from pot and place aside
  5. In same pot sauté carrot, onion, celery and garlic for about 2 minutes stirring with a wooden spoon
  6. Add tomato paste and stir for one minute
  7. Add broth and vinegar and stir until mixture starts to thicken
  8. Put the meat and drippings back into the pot
  9. Add 3 cups of water, 2 teaspoons of salt, a healthy dose of pepper, bay leaves, rosemary, thyme, sage and cinnamon sticks
  10. Bring to a boil then reduce to a simmer
  11. Simmer partially covered for 90 minutes
  12. This is not a soupy stew, but if the stew starts to dry out, add more water, 1/2 cup at a time.  Simmer until the meat is fall-apart tender and liquid in the pan has been reduced to gravy-like status.
  13. Remove the cinnamon sticks and bay leaves
  14. Serve over spaghetti squash or with a side salad and garnish with a tablespoon of marmalade.  Tonight I served it with a Beet and Goat cheese salad over my favorite green, Arugula.
Print Recipe.

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