Cinnamon and Orange Beef Stew

Cinnamon and Orange Beef Stew

Most nights, you want to partake something familiar. Tonight might be one of those "most nights".

  • 2 pounds beef
  • 3 cups beef broth
  • 3 tablespoons coconut oil
  • 1 medium onion
  • Zest of 1 orange
  • Juice of 1 orange
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons fresh thyme
  • 2 ½ teaspoons minced garlic
  • 2 teaspoons ground cinnamon
  • 2 teaspoons erythritol
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon rosemary
  • 1 teaspoon sage
  • 2 whole bay leaves

  • How to prepare:
    1. The first thing we’re going to do is prep everything so we aren’t running around when the time comes. Remove your soy sauce, fish sauce, garlic, onion, orange, beef broth, and spices from your refrigerator and cabinets.
    2. Zest your orange and cut it in half, ready to be squeezed. I highly suggest you get a microplane if you don’t have one. I used to use a fine cheese grater to zest my citrus and you never get anywhere near as much zest if you’re using a cheese grater.
    3. Prep the vegetables by dicing the onion and mincing the garlic (2 cloves worth.)
    4. Prep your meat by cutting it up into 1-inch cubes as best you can. Remove any grit if needed. Sprinkle the meat with salt and pepper.
    5. In a cast iron skillet, heat up 3 tablespoons of coconut oil
    6. Once the coconut oil reaches the smoke point, add your beef. Do this in small batches.
    7. As your beef cooks and is browned, remove it and store it on a separate plate. Continue to cook all pieces until finished.
    8. Once your last batch of beef is finished, add your onions and garlic, stirring continuously. After 2 minutes, add your orange juice to de-glaze the pan.
    9. Stir this continuously and then add all the rest of your ingredients – EXCEPT for the thyme, rosemary, and sage
    10. Mix everything together and then transfer the ingredients in the cast iron, and the beef, to your crock pot.
    11. Let this cook for 3 hours on high.
    12. When it’s coming up to the 3-hour mark, chop up your thyme, and measure out your sage and rosemary.
    13. Add your spices to the crock pot and continue to cook WITHOUT the lid for an additional 1-2 hours.
    14. Let it reduce to the consistency you’d like and enjoy!

    Per Serving, with the juices, you are looking at: 337.6 Calories, 13.83g Fats, 5.59g Net Carbs, and 42.17g Protein.

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