Cinnamon and Orange Beef Stew
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Cinnamon and Orange Beef Stew
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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.
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