Beef Stew With Cinnamon Including Crock Pot Version Recipes

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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

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

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

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

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

BEST OF ALL: SLOW COOKER BEEF STEW



Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 7h45m

Yield 10

Number Of Ingredients 16

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

Steps:

  • Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
  • Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
  • Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
  • Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
  • Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

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Top Asked Questions

How to cook beef tenderloin in a crock pot?
1.Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. 2.Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 10-11 hours or high for 4 to 6 hours.
How to cook beef chuck roast in a crock pot?
Transfer to a 6- or 8-quart capacity slow cooker. Next, add beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper. Stir until mixed, then add garlic, onion pieces, carrots, and cubed potatoes to the meat. Cook while covered on low for 7 to 8 hours, or on high for 4 to 5 hours.
How do you Cook Pioneer Woman beef stew?
Place the pioneer woman beef stew in a saucepan with low heat. To get enough moisture for your stew, you may need to add extra broth or water. Allow the pioneer woman beef stew to boil until heated, stirring often. Reheating the stew will only take around 15-20 minutes. Take care not to overcook.
What are the best potatoes for Pioneer Woman’s beef stew crockpot?
Yukon Gold and Red Potatoes are excellent for pioneer woman’s beef stews crockpot because they have less starch and hold up better than russet potatoes, which fall apart and break down in the stew. Can You Sear The Meat For Pioneer Woman Beef Stew Crockpot?

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