This beef stew is rich and comforting with a gentle warmth from cinnamon that deepens the savory flavors instead of making it sweet. Slow simmering turns the beef tender, while onions, carrots, and potatoes soak up a fragrant, spiced broth that tastes even better the next day.

Why You’ll Love This Recipe

• Cinnamon adds a subtle, cozy depth that makes the stew taste special and layered
• Tender beef and hearty vegetables make it a complete one-pot meal
• Simple ingredients, big flavor, and very forgiving to cook
• Great for meal prep because the flavor improves after resting
• Easy to adjust: thicker, brothier, spicier, or milder

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil (30 ml)
• 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes (about 1.1 kg)
• 2 teaspoons fine salt, plus more to taste (10 g)
• 1 teaspoon black pepper (2 g)
• 3 tablespoons all-purpose flour (24 g)
• 1 large onion, diced (about 250 g)
• 4 garlic cloves, minced (about 16 g)
• 2 tablespoons tomato paste (30 g)
• 1 teaspoon ground cinnamon (2.5 g)
• 1 cinnamon stick
• 1 teaspoon ground cumin (2 g)
• 1/2 teaspoon sweet paprika (1 g)
• 1/4 teaspoon ground cloves (optional, for extra warmth) (0.5 g)
• 4 cups beef broth or stock (960 ml)
• 1 cup water (240 ml), as needed for consistency
• 2 bay leaves
• 3 medium carrots, cut into thick coins (about 300 g)
• 2 medium potatoes, cut into 1 1/2-inch chunks (about 450 g)
• 1 tablespoon lemon juice (15 ml)
• 2 tablespoons chopped fresh parsley (10 g), for serving

Optional add-ins

• 1 cup cooked chickpeas, drained (about 165 g)
• 1 tablespoon pomegranate molasses (15 ml), for a gentle tang (optional)

Directions

1. Season and coat the beef.
   Pat the beef dry. In a large bowl, toss beef with salt and pepper, then sprinkle with flour and toss again until lightly coated.
2. Brown the beef in batches.
   Heat olive oil in a large heavy pot over medium-high heat. Add half the beef in a single layer and brown on all sides, 6–8 minutes total. Transfer to a plate. Repeat with remaining beef. If the pot looks dry, add 1 teaspoon more oil.
3. Cook the onion and garlic.
   Reduce heat to medium. Add the diced onion and cook, scraping up browned bits, until softened and lightly golden, 6–8 minutes. Add garlic and cook 30 seconds.
4. Build the spice base.
   Stir in tomato paste, ground cinnamon, cumin, paprika, and cloves (if using). Cook 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
5. Simmer until tender.
   Return the beef and any juices to the pot. Add beef broth, bay leaves, and the cinnamon stick. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook 1 hour, stirring occasionally.
6. Add vegetables.
   Add carrots and potatoes. Cover and simmer 40–50 minutes more, until beef is very tender and potatoes are cooked through. If the stew looks too thick while simmering, add a splash of water (up to 1 cup / 240 ml total) to loosen it.
7. Finish and adjust.
   Remove bay leaves and the cinnamon stick. Stir in lemon juice. Taste and adjust salt and pepper. If using chickpeas, stir them in during the last 10 minutes to warm through. If using pomegranate molasses, stir in at the end for a slightly sweet-tangy finish.
8. Serve.
   Ladle into bowls and top with parsley. Serve with crusty bread, rice, or couscous.

Servings and timing

• Servings: 6
• Prep time: 20 minutes
• Cook time: 2 hours 5 minutes
• Total time: about 2 hours 25 minutes

Variations

• Slow cooker version: Brown the beef and sauté onion/garlic with spices as written, then transfer everything to a slow cooker. Cook on Low for 7–8 hours or High for 4–5 hours. Add potatoes and carrots for the last 2–3 hours on Low (or last 1–2 hours on High) so they don’t turn mushy.
• Pressure cooker version: Use sauté to brown beef and cook aromatics. Add broth, bay leaves, and cinnamon stick. Pressure cook on High for 30 minutes, then natural release 10 minutes. Add carrots and potatoes and pressure cook 6–8 minutes, quick release.
• Sweeter warmth: Add 1/3 cup chopped dried apricots (about 55 g) during the last 30 minutes.
• More heat: Add 1/4–1/2 teaspoon chili flakes or a pinch of cayenne.
• Thicker stew: Increase flour to 4 tablespoons (32 g), or mash a few potato chunks into the broth near the end.
• Lighter stew: Replace potatoes with 3 cups cauliflower florets (about 300 g) added in the last 15–20 minutes.

Storage/Reheating

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. For best texture, freeze without potatoes and add fresh potatoes when reheating (potatoes can become grainy after freezing).
• Reheating on the stove: Warm over medium-low heat, stirring occasionally, until hot. Add a splash of water or broth if it thickened too much.
• Reheating in the microwave: Cover loosely and heat in 1–2 minute bursts, stirring between, until piping hot.

FAQs

Can cinnamon make the stew taste sweet?

Not with these amounts. The cinnamon is used to deepen the savory flavor. If you’re sensitive to it, start with 1/2 teaspoon ground cinnamon and taste near the end.

What cut of beef works best for this stew?

Beef chuck is ideal because it becomes tender and juicy with long simmering. Stew meat labeled “for stew” often includes chuck, but chuck gives the most reliable results.

Do I have to brown the beef?

It’s highly recommended. Browning builds deep flavor and makes the stew taste richer. If you skip it, the stew will still work but taste flatter.

How can I make the stew thicker?

Simmer uncovered for 10–15 minutes to reduce, or mash a few potato pieces into the broth. You can also whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, simmering 2–3 minutes.

Why is my beef still tough?

It likely needs more time. Tough beef usually means the connective tissue hasn’t broken down yet. Keep simmering gently until it becomes tender.

Can I make it without flour?

Yes. Skip the flour and thicken at the end by reducing the stew, mashing potatoes, or using a cornstarch slurry.

What can I use instead of beef broth?

You can use water plus 1–2 teaspoons salt (to taste), but broth gives much better flavor. If using a concentrated stock base, follow package directions for dilution.

When should I add potatoes so they don’t fall apart?

Add them after the beef has simmered for about an hour, then cook just until tender. Cutting them into larger chunks also helps them hold their shape.

Can I add other vegetables?

Yes. Pumpkin, turnips, parsnips, or sweet potatoes work well. Add firm vegetables with the carrots; add quick-cooking vegetables like peas in the last 5 minutes.

Is this stew better the next day?

Yes. After resting overnight, the spices meld and the broth tastes more rounded. Reheat gently and add a splash of broth if needed.

Conclusion

Beef stew with cinnamon is a cozy, satisfying meal that feels familiar yet a little different, thanks to the gentle warmth of spices in the broth. With tender beef, hearty vegetables, and a make-ahead friendly finish, it’s a dependable one-pot recipe you can return to all season long.

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