Cinnamon Beef Stew
Cinnamon Beef Stew
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Ingredients
1kg / 2 ¼ lb braising steak cut into 5cm / 2 inch cubes
200ml / 7floz Marsala
2 medium onions, peeled and quartered
1 stick celery, cut into chunks
2 garlic cloves, peeled
400g tin chopped tomatoes
6 tbsp olive oil
300g / 11oz shallots, peeled
350g / 12oz baby carrots, scrubbed, topped and tailed
1 tbsp tomato puree
200ml / 7floz water
2 bay leaves
2 large cinnamon sticks
250ml / 9floz fresh beef stock
Salt and pepper
Method
- Put the beef into a mixing bowl and pour the Marsala over, stir well, then cover and leave for 30 minutes or longer if time allows.
- Preheat the oven to 180C / Gas 4.
- Put the onions, celery and garlic into a food processor and process until completely smooth.
- Add the tomatoes to the processor and blitz again.
- Remove the beef from the Marsala and dry on kitchen paper. Reserve the Marsala to be used later.
- Heat half the oil on a high heat in a casserole with a tight fitting lid. Add the beef in batches and brown on all sides, transfer to a plate.
- Add the remaining oil and cook the carrots and shallots until coloured at the edges. Return the beef to the casserole.
- Pour over the pureed vegetable and tomato mixture, then add the tomato puree, the reserves Marsala and water.
- Bring to the boil, stirring all the time, then season with salt and pepper.
- Tuck the bay leaves and cinnamon sticks in the stew.
- Place a lid on the casserole, put into the preheated oven and cook for 1 hour, then add the beef stock, season again if necessary.
- Return to the oven and cook for a further 1 ½ hours or until the beef is tender.
- Serve with rice or creamy mashed potatoes.