Beef Stew with Leeks

Name: Beef Stew with Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams beef stew meat, cut into 1 1/2-inch chunks; 3 Tbsps blended oil (90 percent canola, 10 percent extra-virgin olive); 1 carrot, finely chopped; 1 stalk celery, finely chopped; 2 cinnamon sticks; 1 fresh bay leaf or 2 dried leaves; 4 servings Kosher salt and cracked black pepper; 1 large leek, cut into thick rounds, washed well in cold water, drained; 4 servings Extra-virgin olive oil; 1 larges Spanish or sweet onion, finely chopped; 4 servings Grated orange zest; 1 Tbsp roughly chopped parsley; 118 milliliters red wine; 2 Tbsps red wine vinegar; 1 large sprig rosemary; 1 sprig sage; 1 sprig thyme; 2 Tbsps tomato paste; 710 milliliters water

Beef Stew with Leeks might be a good recipe to expand your main course recipe box. One portion of this dish contains around 63g of protein, 32g of fat, and a total of 621 calories. This gluten free, dairy free, and primal recipe serves 4. A mixture of onion, blended oil, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as Hearty Beef Stew – a filling beef stew can be made easily in your crockpot, Cod Stew With Chorizo, Leeks & Potatoes, and Oyster Stew With Sweet Potato And Leeks.

Instructions

Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes.

Ingredients you will need

Vegetable

Beef

Equipment you will use

Frying Pan

Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.

Ingredients you will need

Red Wine Vinegar

Tomato Paste

Red Wine

Equipment you will use

Frying Pan

Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency.

Ingredients you will need

Bay Leaves

Cinnamon

Rosemary

Pepper

Thyme

Water

Meat

Sage

Salt

Equipment you will use

Frying Pan

Remove the bay leaves and cinnamon sticks.

Ingredients you will need

Cinnamon Stick

Bay Leaves

Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

Ingredients you will need

Extra Virgin Olive Oil

Orange Zest

Parsley

From How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis with Brigit Binns and Ellen Shapiro. Copyright © 2009 by Michael Psilakis; photographs copyright © 2009 by Christopher Hirsheimer. Published by Little, Brown and Company.

Ingredients you will need

Lamb