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Cinnamon and Orange Beef Stew

Cinnamon and Orange Beef Stew

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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Ingredients
  

  • 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

Instructions
 

  • Dice your vegetables, cut your meat into approximate 1" cubes. and zest a whole orange.
  • Heat coconut oil in a cast iron skillet, waiting for it to get to the smoke point.
  • Add your seasoned (salt + pepper) meat to the skillet in batches. Don't overfill the skillet. Brown the beef and remove from the cast iron, then add more beef to brown.
  • Once your beef is finished browning, remove the last batch and add your vegetables. Let these cook for 1-2 minutes.
  • Add your orange juice to de-glaze the pan and then add all other ingredients EXCEPT for the rosemary, sage, and thyme.
  • Let this cook for a moment, and then transfer all ingredients to your crock pot.
  • Let this cook for 3 hours on high.
  • Open your crock pot and add the rest of your spices. Let this cook down for 1-2 hours on high.