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Beef Stew with Leeks Recipe

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This recipe for Beef Stew with Leeks, by , is from MANGIARE BENE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheri Glackin


3 Tbs. Olive Oil
2-3 lbs. beef stew meat
Sea salt and cracked black pepper
1 cup all-purpose flour
2 leeks, cut into thick rounds, washed well, drained
9 small new potatoes, scrubbed and clean, cut in half
pound baby carrots
1 large onion, diced
2 cups frozen pearl onions
cup red wine
2 Tbs. red wine vinegar
2 tbs. tomato paste
2 cloves chopped garlic
1 large sprig rosemary
1 sprig fresh thyme
2 dried bay leaves
1 Tbs. orange zest
2 cups beef stock

1. Preheat large heavy pot over medium high heat and add oil.

2. Season the beef with salt and pepper and toss flour to coat. Shake off excess flour and add to pan in single layer. Thoroughly brown cubes on all sides, 5-6 minutes. Remove meat to a plate.

3. Add wine and wine vinegar to pan to scraping the bottom of the pot. Add herbs, garlic, browned meat, vegetables, tomato paste, and broth and bring to a boil. Reduce heat to simmer and cook uncovered until liquid starts to thicken, 15 minutes.

4. Cover and cook on low heat for 2-2 hours or until meat is tender. Remove the bay leaves, rosemary and thyme sprigs. Sprinkle with orange zest (optional).

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Number Of Servings:




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