Beef Stew with Leeks

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