Cinnamon Beef Stew With Orange Gremolata Food

BEEF STEW WITH CINNAMON

Steps:

• In a large pot heat oil. Add meat and sear on all sides. Remove and set aside.
• In pot pour off fat. Add onion, celery, green pepper, and garlic. Sautee about 3minutes.
• Add tomatoes with juice, tomato sauce, wine, rosemary, thyme, oregano, cinnamon and redpepper flakes. Bring to a boil.
• Add meat to simmering sauce, reduce heat and cover.
• Simmer low for 2 hours.
• Add carrots and simmer 30minutes longer.
• Serve.

BEEF STEW WITH FENNEL & ORANGE GREMOLATA

Steps:

• To prepare stew, heat a large Dutch oven coated with cooking spray over medium-high heat. Add beef; cook 6 minutes, browning on all sides. Remove from pan.
• Add 2 cups fennel bulb, bell pepper, onion, and garlic to pan; reduce heat to medium, and cook for 10 minutes, stirring occasionally. Add beef, carrot, and next 9 ingredients (carrot through broth). Cover, reduce heat to low, and simmer 1 hour, stirring occasionally. Add parsnip; cover and simmer 30 minutes or until beef is tender, stirring occasionally.
• To prepare gremolata, combine 1/2 cup fennel bulb, fennel fronds, and grated orange rind in a small bowl.
• Spoon 1 1/3 cups stew into each of 6 bowls; top each with 1 1/2 tablespoons gremolata.

MOROCCAN BEEF STEW WITH ORANGE AND LEMON

Steps:

• Fry onion & garlic until onion has softened.
• Add beef and slightly brown.
• Add remainder of ingredients and mix through.
• If you have a pressure cooker, put lid on pressure cooker and turn up high until pressure has built, then turn heat down and simmer for 20 minutes
• If you do not have a pressure cooker you can simmer this for 1 1/2 hours or until meat is tender.
• Serve with cous cous mixed with pinenuts and sultanas, along with roasted pumpkin.

BEEF STEW WITH CINNAMON (INCLUDING CROCK POT VERSION)

Steps:

• Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
• Pour off fat if desired.
• 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.
• Simmer, covered, 2 ½ hours.
• Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
• For Crock pot: Put browned beef and all remaining ingredients in crock pot.
• 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).