Cinnamon Orange Beef Stew
This makes a total of 5 servings of Cinnamon Orange Beef Stew. Each serving comes out to be 551 calories, 36.8g fats, 4.3g net carbs, and 49.4g protein.
Ingredients
- 2 tablespoon orange zest
- 1 medium onion
- 2 ½ teaspoon fresh garlic minced
- 32 ounce beef chuck roast
- 1 teaspoon salt
- 1 ½ teaspoon black pepper
- 3 tablespoon coconut oil
- 3 cup beef broth
- 3 tablespoon fresh orange juice freshly squeezed
- 2 tablespoon apple cider vinegar
- 1 teaspoon soy sauce or coconut aminos
- 1 teaspoon fish sauce
- 2 whole bay leaf
- 2 teaspoon ground cinnamon
- 2 teaspoon erythritol
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 tablespoon fresh thyme finely chopped
Instructions
- Zest the orange using a microplane and cut it in half, ready to be squeezed later.
- Dice the onion and mince the garlic.
- Cut the meat into 1" cubes, removing any grit as needed. Season with salt and pepper.
- Heat up the coconut oil in a cast-iron skillet. Once the coconut oil has reached its smoking point, sear the beef in batches, taking care not to overcrowd the pan.
- Once the last batch of beef is seared, add the onions and garlic to the pan, stirring constantly. After 2 minutes, add the orange juice to deglaze the pan.
- Add the remaining ingredients (except the rosemary, sage, and thyme) to the pan, stirring constantly.
- Mix everything together well and transfer the mixture to a slow cooker along with the beef cubes. Cook on high for 3 hours.
- After 3 hours, add the rosemary, sage, and thyme to the slow cooker. Continue to cook, uncovered, for 1–2 hours, or until thickened and reduced to desired consistency. Serve and enjoy!
Nutrition
Calories: 551kcalProtein: 49.4gFat: 36.8g