Wednesday, April 18, 2012

Cinnamon Beef Stew with Orange Germolata

I am so excited to share this recipe with you! I love stews, and this one has become my go-to. Since originally trying it, I have remade it twice. I absolutely love the warm, mellow flavors of this stew, paired with the bright, fresh germolata garnish. I recommend making this on a Sunday night, when you have a little more time as it has has to simmer for 90 minutes. The germolata is great left over sprinkled on scrambled eggs or a salad, just make sure to eat it within a few days of preparing...if it lasts that long! If you make a double batch, this will freeze well also. Just make the germolata the same night you decide to defrost and enjoy!

Here is what you'll need to hunt/gather:
  • 2-3 lbs beef stew meat, cut into 1 in cubes
  • salt and black pepper to taste
  • 3 tablespoons coconut oil
  • 2 medium carrots, peeled and finely chopped
  • 1 medium onion, diced
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 3-5 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • 2 cinnamon sticks
  • extra virgin olive oil, for garnish
For the Germolata:
  • 1/2 cup fresh parsley leaves (flat Italian), finely minced
  • zest from 1 orange
  • leaves from 1 sprig fresh thyme
  • 2 cloves garlic, minced

  • Sprinkle the beef with salt and pepper. In a large, deep pot heat the coconut oil over medium high heat. Add the meat in batches and sear on all sides. Don't crowd the pan or you wont get that crispy brown crust. Remove the browned pieces and put into a bowl to catch their juice. Don't cook the beef all the way through or it will be dry in the stew. Don't worry, it has 90 minutes to cook later!
  • In the same pot, saute the chopped carrots, celery, onion, and garlic for a few minutes, stirring the whole time. Add the tomato paste and stir for another minute
  • Add the broth and the vinegar and stir, stir, stir! Be sure to scrape the yummy browned bits off the bottom of the pan, that's pure flavor! Keep stirring until the mixture starts to thicken.
  • Put the meat and its drippings back into the pot. Add 3 cups of water, 1 teaspoon salt, 1 teaspoon pepper, the bay leaves, thyme, rosemary, sage, and cinnamon sticks.
  • Bring to a boil, then reduce the heat and simmer for about 90 minutes. Partially cover the pot. If you check on the stew and it seems like it needs more water, add a half cup at a time. I did not need to do this.
  • Your meat will become tender and the liquid in the pan will reduce to a gravy-like consistency

  • During the last 20 minutes of the stews cooking time, make the gremolata. In a small bowl mix all the ingredients. Simple as that.
  • Remove the cinnamon sticks, herb stems, and bay leaves from the pot before serving. Serve in a deep bowl, top with the germolata and a little drizzle of olive oil.
  • recipe from Well Fed
  • Enjoy!

2 comments:

  1. This exact recipe is in the book Well Fed. Is that where it came from?

    ReplyDelete
    Replies
    1. Hi Mark, it is! Some of my old posts are not linked. When I started I didn't realize all the 'rules'. I have it on my to do list to properly link up. That is a great book! :)

      Delete