Beef Stew with Cinnamon

Name: Beef Stew with Cinnamon
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 to 2 pounds boneless beef chuck or brisket, cut into 1- to 2-inch cubes; Salt and black pepper to taste; 1 large onion, chopped; 20 pearl onions, fresh or frozen, peeled; 1 tablespoon minced garlic; 1/2 cup dry red wine; 1/2 cup chicken or beef stock, preferably homemade (page 160), or water; 2 bay leaves; 2 cloves; 1/2 teaspoon ground cinnamon; One 6-ounce can tomato paste; 1/4 cup red wine vinegar

December 14, 2011

A recipe that beautifully demonstrates the affinity that beef and cinnamon have for each other. If you use fresh pearl onions, parboil them for about 30 seconds to loosen the skins, which will make peeling far easier (or use frozen pearl onions; they’re quite good). Serve this over rice or broad buttered noodles. Other cuts of meat you can use here: lamb, pork, or veal shoulder, all of which will cook a little more quickly; boneless chicken thighs, which will cook much more quickly; lamb shanks or short ribs, which will require much longer cooking time.

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