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)

• 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.