Beef Stew with Leeks

Ingredients

• 3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
• 2 pounds beef stew meat, cut into 1 1/2-inch chunks
• 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 tablespoons tomato paste
• + 12 more ingredients
• • 2 tablespoons red wine vinegar
  • Grated orange zest
  • 1 tablespoon roughly chopped parsley
  • ½ cup red wine
  • 3 to 5 cups water
  • 1 fresh bay leaf or 2 dried leaves
  • 1 large sprig rosemary
  • 1 sprig thyme
  • 1 sprig sage
  • 2 cinnamon sticks
  • Extra-virgin olive oil
  • Kosher salt and cracked black pepper

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....

View full recipe at Epicurious