Cinnamon Beef Stew With Orange Gremolata

1. 1

   Sprinkle the beef generously with salt and pepper. In a large pot, heat the coconut oil over medium-high heat, then add the meat in batches and sear on all sides. It's important that you don't overcrowd the pan. The meat needs air around it to achieve a crisp brown crust. With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juices. Repeat with remaining cubes.

2. 2

   In the same pot, saute the chopped carrot, onion, celery and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 min.

3. 3

   Add the broth and vinegar, scraping the brown bits from the bottom and stir until mixture starts to thicken.

4. 4

   Add the meat to the pan with 2 cups of water, 2 tsp salt, a healthy dose of pepper, bay leaves, rosemary, thyme, sage and cinnamon sticks.

5. 5

   Bring to a boil, reduce to a simmer with the pot partially covered for about 90 mins. If the stew starts to look dry, add more water, 1/ cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status.

6. 6

   During the last 15 mins. make the gremolata. In a small bowl, mix the parsley, orange zest, thyme and garlic.

7. 7

   Remove the cinnamon sticks. Ladle the stew into deep bowls and top with a few pinches of orange gremolata.

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