Beef Stew With Cinnamon (including Crock Pot Version)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
• 2 pour off fat if desired.
• 3 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.
• 4 simmer, covered, 2 ½ hours.
• 5 add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
• 6 for crock pot: put browned beef and all remaining ingredients in crock pot.
• 7 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).