Best 4 Cinnamon Beef Stew With Orange Gremolata Recipes

Indulge in a culinary adventure with our tantalizing cinnamon beef stew, a harmonious blend of savory and sweet flavors. Simmered to perfection, tender beef cubes are enveloped in a rich and aromatic broth, infused with the warmth of cinnamon, the zesty brightness of orange, and a hint of tangy gremolata. Accompanying this hearty stew are three additional delectable recipes: a refreshing orange-scented gremolata, a creamy mashed sweet potato with a hint of cinnamon, and a vibrant orange salad with a touch of mint. Prepare to embark on a sensory journey as you explore these culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEW WITH CINNAMON (INCLUDING CROCK POT VERSION)

Beef Stew With Cinnamon (Including Crock Pot Version) image

I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.

Provided by evelynathens

Categories Stew

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 lbs 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
1 (2 lb) can whole tomatoes with juice, chopped
1 cup prepared tomato sauce
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1 tablespoon brown sugar
1 bay leaf
1/4 teaspoon rosemary, crumbled
1/8 teaspoon thyme, crumbled
1/8 teaspoon oregano, crumbled
1 teaspoon cinnamon
1 pinch cayenne
3 carrots, sliced 1/2 inch thick
4 -6 small new potatoes, peeled, cut in half

Steps:

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).

BEEF STEW WITH CINNAMON

Beef Stew with Cinnamon image

A recipe that beautifully demonstrates the affinity that beef and cinnamon have for each other. If you use fresh pearl onions, parboil them for about 30 seconds to loosen the skins, which will make peeling far easier (or use frozen pearl onions; they're quite good). Serve this over rice or broad buttered noodles. Other cuts of meat you can use here: lamb, pork, or veal shoulder, all of which will cook a little more quickly; boneless chicken thighs, which will cook much more quickly; lamb shanks or short ribs, which will require much longer cooking time.

Yield makes 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 to 2 pounds boneless beef chuck or brisket, cut into 1- to 2-inch cubes
Salt and black pepper to taste
1 large onion, chopped
20 pearl onions, fresh or frozen, peeled
1 tablespoon minced garlic
1/2 cup dry red wine
1/2 cup chicken or beef stock, preferably homemade (page 160), or water
2 bay leaves
2 cloves
1/2 teaspoon ground cinnamon
One 6-ounce can tomato paste
1/4 cup red wine vinegar

Steps:

Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat. Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned. (The meat can also be browned in the oven; see page 412.) As the meat browns, remove each piece with a slotted spoon and set aside.
Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat. Remove and add to the meat. Add the pearl onions and brown them quickly; remove them and set aside separately.
Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds. Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper. Cover tightly and adjust the heat so the mixture simmers gently. Cook for about an hour, or until the meat is fairly tender.
Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more. (You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)

BEEF STEW WITH CINNAMON

Beef Stew With Cinnamon image

This recipe came from a Gourmet Magazine years ago. I have continued to make it thru the years. It always seems to satisfy my family. I sometimes serve this over rice and sometimes with a side of mashed potatoes. Nice hearty meal. I find it easy to double the recipe and freeze half for an easy dinner another time.

Provided by Expat in Holland

Categories Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 lbs boneless beef chuck, cut into 1-inch pieces
1 white onion, chopped
3 celery ribs, diced
1 green pepper, diced
1 garlic clove, minced
3 cups tomatoes with juice, chopped
2 cups tomato sauce
1/4 cup red wine
2 tablespoons parsley, minced
1/4 teaspoon rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes
3 carrots, sliced thin

Steps:

In a large pot heat oil. Add meat and sear on all sides. Remove and set aside.
In pot pour off fat. Add onion, celery, green pepper, and garlic. Sautee about 3minutes.
Add tomatoes with juice, tomato sauce, wine, rosemary, thyme, oregano, cinnamon and redpepper flakes. Bring to a boil.
Add meat to simmering sauce, reduce heat and cover.
Simmer low for 2 hours.
Add carrots and simmer 30minutes longer.
Serve.

Nutrition Facts : Calories 695.3, Fat 26.5, SaturatedFat 7.9, Cholesterol 228.9, Sodium 1275.6, Carbohydrate 31.9, Fiber 7.5, Sugar 17.1, Protein 79.3

BEEF STEW WITH FENNEL & ORANGE GREMOLATA

Beef Stew With Fennel & Orange Gremolata image

Make and share this Beef Stew With Fennel & Orange Gremolata recipe from Food.com.

Provided by MarraMamba

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

cooking spray
1 1/2 lbs eye of round roast, trimmed and cut into 1-inch cubes
2 cups thinly sliced fennel bulbs (about 2 small bulbs)
1 1/2 cups chopped red bell peppers
1 large onion, cut into 1/4-inch-thick wedges (about 1 1/2 cups)
1 garlic clove, minced
3/4 lb diagonally cut carrot (about 3/4 pound)
1 cup water
2 tablespoons tomato paste
1 teaspoon fennel seed
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon fresh coarse ground black pepper
3 pieces orange rind, strips
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can beef broth
3/4 lb diagonally cut parsnip (about 3/4 pound)
1/2 cup finely chopped fennel bulb
2 tablespoons finely chopped fennel leaves or 2 tablespoons fresh flat-leaf parsley
2 teaspoons grated orange rind

Steps:

To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 6 minutes, browning on all sides. Remove from pan.
Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.

Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 3.8, Cholesterol 77.1, Sodium 654.6, Carbohydrate 27.3, Fiber 8.1, Sugar 10.5, Protein 28.2

Tips:

Choose high-quality beef chuck roast for a tender and flavorful stew.
Sear the beef in a Dutch oven or large pot over medium-high heat to brown it and develop flavor.
Use a variety of vegetables, such as carrots, celery, onions, and potatoes, for a colorful and nutritious stew.
Add cinnamon sticks, orange zest, and bay leaves to the stew for a warm and aromatic flavor.
Simmer the stew for at least 1 hour or until the beef is tender.
Serve the stew over mashed potatoes, rice, or noodles.
Garnish the stew with orange gremolata, made with chopped parsley, orange zest, and garlic, for a bright and citrusy flavor.

Conclusion:

This cinnamon beef stew with orange gremolata is a delicious and comforting dish perfect for a cold winter day. The beef is tender and flavorful, the vegetables are colorful and nutritious, and the orange gremolata adds a bright and citrusy flavor. This stew is sure to be a hit with your family and friends.