Last week we had a few of those quintessential fall days. You know the ones – sunny with crisp cool air during the day and chilly nights that are perfect for snuggling up with an extra blanket on your bed.
Fall days always make me want a hearty, warming dinner. My solution? Beef stew.
This is not your usual beef stew, though. I couldn’t get the idea of beef stew with cinnamon and allspice out of my head, so I decided to just go for it (with some encouragement from a few of my favorite friends on Twitter and this recipe suggestion from Taste As You Go).
This was one time where I was really glad that I followed my instincts (and a few good second opinions). The yams in the recipe paired well with the spices, giving the dish a hint of sweet without overpowering the beef. I ended up taking this dish over to my parents’ house for dinner, and it was a hit. It just tasted like fall, and it was the hearty, warming dish that I had been hoping for!
Beef Stew with Cinnamon and Yams
- 2 pounds beef, cut into cubes
- 1/4 cup flour
- 2 teaspoons of cinnamon, divided
- 1/4 teaspoon allspice
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, diced
- 2 cans beef stock
- 1 tablespoon corn starch
- 1 tablespoon water
- 3 large yams, peeled and cut into 1-inch chunks
- 5 large carrots, peeled and cut into thick slices
- Kosher salt
Heat the olive oil in a dutch oven over medium-high heat. Meanwhile, combine the flour, 1 teaspoon of cinnamon, and
1/4 teaspoon of allspice in a mixing bowl. Dredge the cubes of beef in the flour, shaking off any excess. Once the oil is hot, sear the beef in the dutch oven in small batches. Transfer the seared beef to a bowl.
After all of the beef is seared, saute the onions and remaining teaspoon of cinnamon in the dutch oven, adding more olive oil if necessary. Once the onions are soft, add the beef stock and scrape any browned bits from the bottom of the dutch oven.
Dissolve the corn starch in the water. Stir into the onion and beef stock mixture. Add the yams and carrots and bring to a boil.
Reduce the heat, return the seared beef to the pot, and simmer for 1 1/2 to 2 hours, until the potatoes and carrots are tender.