Clove & Black Pepper Beef Stew with Ceylon Cinnamon

A rich, warming beef and lentil stew spiced with cloves, black pepper, and a Ceylon cinnamon stick. The cinnamon adds depth and warmth without sweetness. This is one-pot cooking at its most aromatic.

Ingredients

• 500g diced beef chuck (or 400g green lentils for vegetarian)
• 1 Ceylon cinnamon stick
• 4 whole cloves
• 1 tsp freshly ground Sri Lankan black pepper
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tin (400g) chopped tomatoes
• 750ml beef or vegetable stock
• 1 tsp ground cumin
• Salt to taste
• Fresh parsley to finish

Method

Step 1. Heat olive oil in a large heavy pot. Brown the beef in batches over high heat. Remove and set aside.

Step 2. Reduce heat to medium. Add the cinnamon stick, cloves, and black pepper to the oil. Stir for 30 seconds until fragrant.

Step 3. Add the onion and garlic. Cook for 5 to 7 minutes until softened and golden.

Step 4. Return the beef to the pot. Add the cumin, tomatoes, and stock. Stir well. Bring to a simmer.

Step 5. Cover and cook on low heat for 45 to 55 minutes until the beef is very tender. Remove the cinnamon stick and cloves before serving.

Step 6. Taste and season with salt. Finish with fresh parsley. Serve with crusty bread or rice.

Used in This Recipe

Ceylera Reserve Ceylon Cinnamon Sticks

Hand-selected true Ceylon quills from Sri Lanka. The key to this stew's depth.

From $9.99 Shop Now →

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