Cinnamon Beef Stew


Cinnamon Beef Stew

Prep Time ~30 mins Cooking Time ~3 hours
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~4-6
Tip ~


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


  • 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.