BEEF STEW WITH CINNAMON, RED WINE AND BAY
This is one of those recipes that can be made for two, as here, or scaled up (each time you double the recipe, add 20 minutes cooking time). For the cooking, choose a silky Burgundy, light enough to let the cinnamon to shine through. Time does not include marinating.
Provided by English_Rose
Categories < 4 Hours
Time 1h55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
- Preheat the oven to 300°F Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
- Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.
- In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade.
- Bring to the boil. Add the broth. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato.
- Alternatively, cool, refrigerate for up to 2 days and reheat.
Nutrition Facts : Calories 1038.6, Fat 71.8, SaturatedFat 30.3, Cholesterol 207, Sodium 920.6, Carbohydrate 20.6, Fiber 1.3, Sugar 3.8, Protein 49
BEEF STEW WITH CINNAMON
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
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 CINNAMON (INCLUDING CROCK POT VERSION)
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
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
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
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 CASSEROLE WITH CINNAMON, RED WINE AND BAY
Found this last year in a magazine and it has been a favourite ever since. The cooking aromas fill the whole house with lovely meaty and spicy overtones. Suggest using a light red wine for the cooking, such as a Burgundy, so as not to overpower the delicate fragrance of the cinnamon
Provided by claudie44
Categories Stew
Time 2h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
- Preheat oven to 150 C or Gas 2.
- Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
- Dry the meat on paper towels.
- Fry pancetta in a casserole over a medium heat until it starts to colour.
- Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
- In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
- Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
- Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
- Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.
Nutrition Facts : Calories 1020.4, Fat 60.5, SaturatedFat 26.8, Cholesterol 202.3, Sodium 747.7, Carbohydrate 41.9, Fiber 3.7, Sugar 16.6, Protein 50.1
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