CINNAMON BEEF STEW

MEDIA GALLERY
cinnamon sticks tea

Indulge in a rich, complex beef stew elevated by Ceylon Cinnamon and Hungarian Paprika. Subtle yet satisfying, Cinnamon's natural sweetness eliminates the need for sugar, perfect for health-conscious foodies. With a deep, slow-cooked flavor, this Sunday masterpiece pairs wonderfully with wine, and the leftover delight keeps you going all week.

The Ceylon Cinnamon powder adds texture and a complex, deep flavor. The Hungarian Paprika adds a touch of sizzle without being chili hot. The taste of Ceylon Cinnamon is never overpowering. In fact, you may not even notice it, but it contributes to the flavor and brings the other ingredients to life.

We've included brown sugar, but it's not necessary since Ceylon Cinnamon provides natural sweetness. Cinnamon is an excellent sugar substitute as people seek alternatives to sugar.

This is a complex recipe, but it's well worth the effort when you're craving something deeply satisfying. It includes many ingredients that take time to assemble. Prepare it on an early Sunday morning. Rise early, take your time to prepare it, then curl up on the sofa with a good book while it simmers. By lunchtime, it will be ready. Enjoy a glass of red wine while the carrots are in their final stages of cooking. Serve it with rice, couscous, or rustic bread. Plus, the leftovers are perfect to take to work on Monday.

Prep Time : 25 Minutes
Cook Times : 3 hours in pot or 10-12 hours in crock pot
Serves – 4-6 people

INGREDIENTS

2 lbs. stewing beef, cut into 1 1/2-inch pieces
5 scallions, finely chopped (about 1 cup) or 1 large white onion
3 large celery ribs, chopped finely
1 green bell pepper, finely chopped
1 can of crushed chopped tomatoes (Hunts is preferred)
1 tbsp. tomato paste (Hunts is preferred)
1 cup beef stock
1 tbsp. Worcestershire sauce
2 tsp. Ceylon cinnamon powder
2 teaspoons Hungarian paprika (1 tsp. hot and 1 tsp. sweet)
1 bay leaf
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. oregano
1 tbsp. brown sugar (optional, not necessary)
2 tsp. salt, or to your taste (Learn about salting here)
3 carrots, sliced 1/2 inch thick
4-6 small new potatoes, peeled and cut in half
2 tablespoons vegetable oil or, preferably, coconut oil

DIRECTIONS

Heat the oil over medium-high heat and brown the beef in the pan. Ensure that the oil is hot; otherwise, the beef will boil instead of browning.
You can pour off the fat if you prefer, but we like to keep the fat as it adds to the flavor.
Stir in the scallions, celery, bell pepper, Worcestershire Sauce, brown sugar, salt, all herbs and spices, including the Ceylon Cinnamon powder.
Let it simmer on medium heat for 5 minutes, stirring every minute or so.
Now, add the canned chopped tomatoes and the beef stock.
Simmer, covered, for 2 ½ hours on medium-low heat.
After 2 and a half hours, add the carrots and potatoes and simmer for 30 minutes, or until they are tender. You may want to add some extra water if you want more juice.
Serve with rice, couscous, or rustic bread.

For a Crock-Pot:

Place the browned beef and all remaining ingredients in the crock pot. Stir and cook on low for 10-1

WHY CEYLON CINNAMON

Unlike the ordinary Cassia Cinnamon you find in stores, Ceylon Cinnamon has low Coumarin levels, so it won't harm your liver, especially if you are a regular Cinnamon tea drinker. Furthermore, Ceylon Cinnamon is milder, with a slightly sweeter taste. It lacks the spiciness of store-bought Cassia Cinnamon but offers hints of cloves and citrus, along with a wonderful, subtle aroma.

Ceylon Cinnamon is subtle and contributes to creating more complex flavors. In this dish, you would never even know that there is Ceylon Cinnamon, unlike Cassia Cinnamon, which tends to be harsh and immediately asserts itself, often negatively impacting the recipe