Cinnamon Beef Stew with Mashed Cauliflower

I love this stew! Holy cow! It’s so good! I got this recipe from Well Fed, by Melissa Joulwan. This is another one of my favorite cookbooks. I did adapt it, like I always do. My husband loves this, and it is a crowd pleaser. People will try and figure out what the secret ingredient is…shhhh don’t tell them it’s cinnamon. Just kidding! Tell them to close their eyes and pretend they are sitting on a balcony in a Greek tavern. Yup, it’s that good. This goes great with a good cauliflower mash or on top of a backed sweet potato. 😊

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Ingredients:
2-3 lbs beef stew meat
Salt and pepper to taste
3 tbs avocado oil
2 to 3 carrots, diced
2 to 3 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
2 to 3 tbs tomato paste
½ cup beef broth
2 tbs balsamic vinegar
2-5 cups of water
1 tsp black pepper
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
1 tsp sage
4 cinnamon sticks
1 tbs ground cinnamon

Directions:
1. Sprinkle stew meat generously with salt and pepper.
2. In a large pot add oil and let it heat up. Once heated, start adding stew meat. Allow for a little space so you can get a good crust on each side of the meat. When meat is done transfer to a bowl and finish up the rest of the meat the same way.
3. In the same pot sauté, the carrot, onion, celery and garlic for about 2 to 3 minutes. Add tomato paste and stir for about 1 minute.
4. Add the broth vinegar, then stir with a passion scraping up all the wonderful brown bits at the bottom of the pan. Keep stirring until the mixture starts to thicken.
5. Put the meat and its drippings back into pot. Add enough water to cover veggies and meat, salt, and healthy dose of pepper, bay leaves, rosemary, thyme, sage, cinnamon, and cinnamon sticks.
6. Bring to a boil, then reduce and simmer for about 90 minutes. If liquid gets low, add more water slowly—about ½ cup at a time. You want the sauce to be like a gravy. You can ad some arrowroot powder if it is not thick enough for you.
7. Take out cinnamon sticks. Serve and enjoy!

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