Beef Stew with Mustard Greens

For this comforting one-pot stew, chuck roast is first marinated in a sweet-and-savory mixture of ginger, garlic, molasses, and soy sauce. Marinating the beef helps it take up intense, satisfying flavors that make all the difference in the final stew, where the beef turns beautifully tender after a long simmer in a cinnamon-infused broth with carrots and mustard greens. Toasted cinnamon sticks release their natural oils so the flavor of the sweet and woody spice spread throughout the dish in the warming, aromatic broth.  

Frequently asked questions

What is chuck roast?

Chuck roast is a cut of meat from the large shoulder or square-cut chuck primal cut of the steer. Rich in connective tissue, bones, and meat, chuck roast is available both boneless and bone-in. 

How should chuck roast be cooked?

Chuck roast is ideal for low-and-slow cooking such as braises, roasts, and soups. It’s also excellent for making beef stews in a slow cooker. 

When should you use cinnamon sticks versus ground cinnamon?

Cinnamon sticks are shaved from the inner bark of trees in the Cinnamomum genus, of which there are four types: cassia, Ceylon, royal, and Saigon. As soon as it’s shaved from the tree stump, the bark naturally coils into a long stick that’s later cut down to size. Ground cinnamon is further processed from the dried cinnamon sticks into a fine powder. Cinnamon sticks add flavor to stews, such as this one, or drinks like Spiced Rum Coffee, while ground cinnamon is perfect for desserts like our Classic Pumpkin Pie or Cinnamon-Sugar Churros with Cajeta.

Notes from the Food & Wine Test Kitchen

It's important to toast your spices. When spices are toasted, their natural oils are exposed to heat, which enhances and emboldens their overall flavor and aroma.

Suggested pairing

To complement the acidity of the tomatoes in the broth and the cinnamon aroma, our wine editor recommends a rich, spicy red blend such as Field Recordings Fiction.