Smoky Beef and Leek Stew

Name: Smoky Beef and Leek Stew
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums artichokes; 2 bay leaves; 680 grams trimmed beef chuck, cut into 1 1/2-inch pieces; 946 milliliters beef stock or canned low-sodium broth; 237 milliliters dry red wine, preferably Rioja; 237 milliliters finely chopped flat-leaf parsley; 4 servings All-purpose flour, for dredging; 4 garlic cloves, thinly sliced; 6 mediums leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise; 1 lemon; 59 milliliters pure olive oil; 20 peppercorns, coarsely crushed; 1 Tbsp sweet pimentón (see Note); 1 small red bell pepper, chopped; 4 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Smoky Beef and Leek Stew a try. This recipe serves 4. One serving contains 675 calories, 44g of protein, and 34g of fat. This recipe covers 50% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. Head to the store and pick up wine, flat-leaf parsley, peppercorns, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is perfect for Autumn.

Instructions

In a mini food processor, puree the red pepper; scrape into a small bowl.

Ingredients you will need

Red Pepper

Equipment you will use

Food Processor

Bowl

Squeeze most of the lemon half into a small bowl of cold water. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top half of the artichoke and peel the base and stem.

Ingredients you will need

Artichoke

Lemon

Water

Base

Equipment you will use

Knife

Bowl

Cut off the stem and drop it into the bowl. Using a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the lemon half, then quarter the artichoke and drop it into the bowl. Repeat with the remaining artichoke.

Ingredients you will need

Artichoke

Lemon

Melon

Dry Seasoning Rub

Equipment you will use

Melon Baller

Bowl

Season the beef with salt and pepper and lightly dredge the pieces in flour. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

All Purpose Flour

Beef

Add half of the meat and brown over moderately high heat, about 3 minutes per side.

Ingredients you will need

Meat

Transfer to a plate and brown the remaining meat in the same oil.

Ingredients you will need

Meat

Cooking Oil

Drain the artichokes and pat dry.

Ingredients you will need

Artichoke

Pour off the fat from the casserole and add the remaining 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Add the leeks and bay leaves and cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes.

Ingredients you will need

Bay Leaves

Leek

Add the garlic and pimentn and cook, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Garlic

Add the parsley, peppercorns and wine and simmer over moderately high heat for 5 minutes.

Ingredients you will need

Peppercorns

Parsley

Wine

Add the seared meat, stock, red pepper puree and the artichokes and bring to a simmer.

Ingredients you will need

Artichoke

Red Pepper

Stock

Meat

Add a pinch of salt and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. Season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Meat

Salt