Ingredients and Weight:
- Beef chuck roast (2 pounds)
- Onions (1 pound)
- Garlic (6 cloves)
- Diced tomatoes (14.5 ounces)
- Beef broth (6 cups)
- Red wine (1 cup)
- Cinnamon sticks (2)
- Bay leaves (3)
- Dried oregano (1 teaspoon)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 325°F (163°C).
- Cut beef into 1-inch cubes and season with salt and pepper.
- In a large Dutch oven, brown the beef over medium-high heat in olive oil. Remove and set aside.
- Add onions to the pot and cook until softened, about 5 minutes.
- Mince garlic and add to the pot. Cook for 1 minute more.
- Stir in diced tomatoes and let simmer for 5 minutes.
- Add beef broth, red wine, cinnamon sticks, bay leaves, oregano, salt, and pepper. Bring to a boil.
- Return beef to the pot and stir to combine. Cover and braise in the oven for 3 hours, or until the beef is tender.
Nutritional Information:
- Calories: 500 per serving
- Protein: 30 grams
- Fat: 20 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Tender and flavorful beef
- Rich, savory sauce with a hint of sweetness
- Aromatic blend of spices and herbs
User Comments:
- "This stew was absolutely delicious. The beef was so tender, and the sauce was flavorful and complex."
- "I love the combination of beef and cinnamon in this dish. It's unique and satisfying."
- "This recipe was easy to follow and produced a restaurant-quality meal."
Special Precautions and Tips:
- If beef chuck roast is unavailable, you can use another tough cut of beef, such as round roast.
- To make the stew ahead of time, prepare as instructed and store in the refrigerator for up to 3 days. Reheat before serving.
- Serve the stew with warm pita bread or rice to soak up the delicious sauce.
