Cinnamon Beef Stew

Posted by: Lisa UK 10-24-99 7:01 AM

Cinnamon Beef Stew

Flour to coat meat
1 tsp. ground black pepper
1 lb. cubed beef skirt/ braising steak
ground cinnamon to taste
3 tbs. Olive oil, or more as needed
2 tbs. Balsamic vinegar
2 bay leaves
5 whole cloves
1 cup red wine
1 large onion, finely diced
2 cloves garlic, chopped
3 tsp. ground cinnamon
Beef stock
Pinch of nutmeg
Salt to taste


. Put flour in a large bag, add meat and then add ground black pepper; shake well to coat. And then shake off excess flour.

Sprinkle meat with ground cinnamon until liberally coated.

Heat about olive oil in a large pan and fry cubes of meat a few at a time until browned all over. Transfer to a casserole dish and leave aside. Keep doing this until all meat is browned. Don't throw away oil in frying pan though.

Reheat pan gently; add balsamic vinegar, bay leaves and cloves. Fry for a bit; add red wine, then onions and garlic, plus 3 tsp. ground cinnamon and enough beef stock to cover. Simmer and adjust for seasonings.

Pour over meat in casserole dish. Add a pinch of nutmeg and cover tightly.

Cook in a moderate oven for at least 3 hours, then uncover, and add potatoes and carrots if you want to. Potatoes will soak up juices nicely. Meat should be tender.

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