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Ingredients

• You’ll need a crockpot that’s at least 4 quart capacity.
• 1-1 & 1/2 lb beef stew meat (or a nice cut of meat that you’ve
• chunked into stew meat)
• 2 cinnamon sticks (mine were about 3-4” long)
• 2 bay leaves (I used 1 big and 1 small)
• 1 & 1/4 tsp ground cumin
• 1 tsp allspice (I added a couple more pinches later on)
• 1/2 tsp red pepper flakes (no......I swear stew won’t be spicy @ serving time)
• 2 TBSP kosher salt (I’m not a salt eater so I started with 1 TBSP, then added more later)
• 6 cups beef stock (can use broth, bouillon cubes & water, etc)
• 1 & 1/2 cups baby carrots (or pared/chopped grown-up carrots, or grated carrots-you pick)
• 2-3 medium sized potatoes (washed &) chunked into bite size pieces-peeled if you wish
• 1 large or 2 small sweet potatoes (washed &) chunked into bite size pieces-peeled if you wish
• 4-5 chopped green onions or 1 large onion chopped
• 1 & 1/2 cups baby tomatoes cut in 1/2’s, OR 2 large chopped tomatoes
• 6 or more peeled, smashed cloves of garlic (we’re garlic fiends, so I used the whole bulb)
• (add-ins I plan to try: quinoa, parsnips, mushrooms, zucchini, cabbage & maybe a little turnip)

Description

This Slow Cooker Recipe Is (heavily) Adapted By Me And It Makes A Fantastically Delicious (and Different) Beef “stew“. Almost Heady With Finely Mellowed Spices, It Has A Wonderful Cinnamon Flavor (yep, That’s What We Said Too 'til We Tried It) &

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