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Beef Stew With Cinnamon

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This rich and hearty beef stew is slow-simmered with a touch of cinnamon for subtle warmth and depth. Tender chunks of beef, carrots, and potatoes soak up a spiced, savory broth that’s even better the next day—perfect for cozy meals and make-ahead dinners.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 5 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 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) (0.5 g)
  • 4 cups beef broth or stock (960 ml)
  • 1 cup water (240 ml), as needed
  • 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: 1 cup cooked chickpeas (165 g), 1 tablespoon pomegranate molasses (15 ml)

Instructions

  1. Pat the beef dry and season with salt and pepper. Toss with flour until lightly coated.
  2. Heat olive oil in a large pot over medium-high heat. Brown the beef in two batches, turning to brown all sides. Transfer to a plate and repeat.
  3. Lower heat to medium. Add onion and cook 6–8 minutes, scraping browned bits. Add garlic and cook 30 seconds.
  4. Stir in tomato paste, cinnamon, cumin, paprika, and cloves. Cook for 1 minute, stirring constantly.
  5. Return beef to the pot. Add beef broth, cinnamon stick, bay leaves, and bring to a gentle boil. Reduce to a simmer, cover, and cook for 1 hour.
  6. Add carrots and potatoes. Cover and simmer for another 40–50 minutes until beef is tender and vegetables are cooked through. Add up to 1 cup water if needed to loosen the broth.
  7. Remove bay leaves and cinnamon stick. Stir in lemon juice and adjust salt and pepper to taste. Add chickpeas and pomegranate molasses, if using.
  8. Ladle into bowls, garnish with parsley, and serve warm with crusty bread or rice.

Notes

  • Cinnamon adds depth, not sweetness—reduce to 1/2 tsp if preferred.
  • For a thicker stew, mash some potatoes or use a cornstarch slurry.
  • Flavor improves after resting—make ahead for best taste.
  • Slow cooker and pressure cooker methods work well with this recipe.
  • Try adding chickpeas or pomegranate molasses for Middle Eastern flair.

Nutrition

Find it online: https://savorymomskitchen.com/beef-stew-with-cinnamon/