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Sunday Beef Stew

 Sunday Beef Stew
We had an aunt who served this special stew on every special occasion when we all got together. It brings back wonderful memories. The cinnamon adds a unique flavor.—Jeanette Lazary, Rochester, New York
6 ServingsPrep: 25 min. Cook: 6 hours


  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 package (14 ounces) frozen pearl onions
  • 1 cup dry red wine or beef broth
  • 3/4 cup water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 2 bay leaves
  • 1 garlic clove, minced


  • In a large resealable plastic bag, combine the flour, salt, cinnamon
  • and pepper. Add beef, a few pieces at a time, and shake to coat. In
  • a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker.
  • Stir in the remaining ingredients.
  • Cover and cook on low for 6-8 hours or until beef and onions are
  • tender. Discard bay leaves. Yield: 6 servings.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks

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Sunday Beef Stew (continued)

Wine (continued)
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