Sunday 7 September 2014

Cinnamon Beef Stew

Serves 4

This is not an ordinary stew. It's comfort food at its best. The cinnamon and herbs give this dish an almost sweet gravy and the intense flavours infuse the tender beef. I can not possibly overstate how delicious this is. I usually serve mine with cumin roasted carrots (recipe to follow) which are a revolution in themselves.

What's in it?

1/2 onion, peeled
1 carrot, chopped into 3 or 4 pieces
2 cloves garlic, peeled
20g olive oil
2tbs tomato paste
800g rump steak, all visible fat trimmed and cut into 3-4cm pieces
250g preservative free beef stock
20g balsamic vinegar
1tsp freshly ground sea salt
1tsp freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh thyme
2 cinnamon sticks
2 bay leaves

How do I make it?

1. Place onion, carrot and garlic in mixing bowl and chop 4sec / speed 7.  Scrape down sides of bowl.

2. Add olive oil and saute for 2min / varoma / speed 1. Add tomato paste and cook a further 1min / varoma / speed 1.

3. Pour beef stock and balsamic vinegar into bowl and cook 5min / varoma / speed 1.

4. Finally, add beef and all other remaining ingredients and simmer for 60min / 90°C / reverse / speed soft with MC removed and steamer basket in place. When finished re-set thermomix for a further 20min / varoma / reverse / speed soft with MC removed and steamer basket in place. This last stage will further tenderise the meat and reduce the sauce. 

5. Remove the cinnamon sticks, bay leaves and herb stems from the stew before serving. Serve topped with some finely chopped parsley. 

7 ProPoints per serve.


  1. Thanks Lisa, loved by everyone! I Googled the cumin carrots and they were lovely too.

    1. My Thermomix Kitchen4 March 2015 at 19:11

      Thanks Emma! Glad you enjoyed!