Beef Stew with Leeks
Beef Stew with Leeks is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes.
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.
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.
Remove the bay leaves and cinnamon sticks.
Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
