Beef Stew with Leeks

Ingredients for Beef Stew with Leeks

• 45ml blended oil (90 percent canola, 10 percent extra-virgin olive)

• 900g beef stew meat, cut into 1 1/2-inch chunks

• Sal kosher y pimienta negra molida

• 1/2 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 cucharadas de pasta de tomate

• 120ml red wine

• 2 cucharadas de vinagre de vino tinto

• 3 to 5 cups water

• 1 fresh bay leaf or 2 dried leaves

• 1 large sprig rosemary

• 1 ramita de tomillo

• 1 sprig sage

• 2 ramas de canela

• Aceite de oliva virgen extra

• Grated orange zest

• 1 tablespoon roughly chopped parsley

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. 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 725ml 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.

Descargo de responsabilidad

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