Beef Stew with Leeks

Beef Stew with Leeks
Photo by Christopher Hirsheimer

Ingredients

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

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

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