Seasonal Recipes

Beef Stew with Leeks Recipe


  •  3 tbsp Blended Oil (90% canola, 10% extra-virgin olive)
  •  2 pounds Beef Stew Meat (cut into 1½-inch chunks)
  •  Kosher Salt (to taste)
  •  Black Pepper (cracked, to taste)
  •  ½ large Spanish or Sweet Onion (finely chopped)
  • 1 Carrot (finely chopped)
  • 1 stalk Celery (finely chopped)
  •  1 large Leek (cut into thick rounds, washed well in cold water, drained)
  •  2 tbsp Tomato Paste
  •  ½ cup Red Wine
  •  2 tbsp Red Wine Vinegar
  •  3 to 5 cups Water
  •  1 Fresh Bay Leaf or 2 Dried Bay Leaves
  •  1 large sprig Rosemary
  •  1 sprig Thyme
  •  1 sprig Sage
  •  2 Cinnamon Sticks
  •  Extra-virgin Olive Oil
  •  Orange Zest (grated)
  •  1 tbsp Parsley (roughly chopped)

How to make Beef Stew with Leeks:

  • Add blended oil in a large, heavy pot over medium-high heat.
  • Season the beef stew meat with kosher salt and pepper.
  • When the oil turns hot, add the beef and sear on all sides, for about 5 to 6 minutes.
  • Add onion, carrot, celery and leek. Sauté for 2 minutes.
  • Add in the tomato paste and stir for another 1 minute.
  • Pour in the red wine and red wine vinegar. Stir till they are completely reduced away.
  • Pour in 3 cups of water, 2 tsp salt, pepper, bay leaves, rosemary, thyme, sage and cinnamon.
  • Bring the contents to a boil and reduce to low heat. Cover the pot partially and simmer for an hour.
  • In case the mixture dries up, add another cup or two of water.
  • Simmer for 15 to 40 minutes, till the meat turns tender and the liquid is reduced to a saucy consistency.
  • Remove the bay leaves and cinnamon sticks.
  • Transfer the beef stew to a platter and drizzle some extra-virgin olive oil on top.
  • Sprinkle orange zest and parsley.
  • Serve hot with potatoes or rice.

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