Beef Stew with Leeks Recipe

Beef Stew with Leeks is a mouth-watering curry preparation, best served with potatoes or rice. Learn how to make/prepare Beef Stew with Leeks by following this easy recipe.
Beef Stew with Leeks Recipe
Difficulty Average
Recipe Type Non Veg.
Serves 4
  • 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.