Name: Cinnamon Beef Stew with Orange Gremolata
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 6 to 10
Ingredients: 1 teaspoon ground black pepper; 3-5 cups water; 2 teaspoons salt; 1/2 cup fresh parsley leaves, finely minced (about 2 tablespoons); 2 bay leaves; zest from 1 orange (about 2 tablespoons); 2-3 pounds beef stew meat, cut into 1-inch; 1 sprig fresh rosemary (or 1/2 teaspoon dried); cubes salt and black pepper, to taste; leaves from 1 sprig fresh thyme (1/2 teaspoon dried); 1/2 teaspoon rose water (optional); 1 sprig fresh sage (or 1/2 teaspoon dried); 2 cinnamon sticks; extra-virgin olive oil, for garnish (optional); 2 cloves garlic, minced (about 2 teaspoons); 2 tablespoons tomato paste 1/2 cup beef broth; 1 medium onion, diced (about 1 cup); 1 medium celery stalk, finely chopped (about 1/4 cup); 2 tablespoons balsamic vinegar; 1 sprig fresh thyme (or 1/2 teaspoon dried); 1 medium carrot, peeled and finely chopped (about 1/4 cup); 3 tablespoons coconut oil

Preparation info

Serves
6 to 10

Difficulty
Medium
Ready in
2 hr

Appears in

Well Fed

By Melissa Joulwan

Published 2011

About

Stews are lovely because while they simmer, I forget that I'm the one who made them. When it’s time to sit down and eat, I feel as if someone else cooked for me. What a treat! In this flavorful stew, the cinnamon and herbs create a mellow, earthy gravy that’s a foil for the bright, tart taste of the orange gremolata on top. It's sophisticated comfort food.