Ingredientes para Beef And Leek Casserole
- 2 large leeks (about 1 lb total)
- 1 1/2 lbs beef stew meat
- 1 cup dry red wine
- 1 large carrot
- 1 medium onion
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 beef bouillon cube
- 3 tablespoons olive oil
- 1 cup beef stock
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Cómo preparar Beef And Leek Casserole
- Trim the tough green tops and root ends from 2 large leeks (about 1 lb total). Halve them lengthwise, then slice into 1-inch segments.
- Chop 1 large carrot into bite-sized pieces.
- Finely chop 1 medium onion.
- Place 1/4 cup all-purpose flour and 1 teaspoon salt, 1/2 teaspoon black pepper in a large resealable bag.
- Add 1.5 lbs beef stew meat to the bag and shake until the beef is evenly coated.
- Heat 1-2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-low heat.
- Brown the beef in batches, ensuring not to overcrowd the pan. Remove the beef and set aside in a 2-quart casserole dish.
- Add another tablespoon of oil to the skillet. Add the leeks, onion, and carrots, and stir-fry for 2-3 minutes until softened slightly.
- Add the sautéed vegetables to the casserole dish with the beef.
- Pour 1 cup of dry red wine into the skillet and scrape up any browned bits from the bottom. Add 1 beef bouillon cube and 1 cup of beef stock. Bring to a simmer and cook until the wine is reduced by half (about 5 minutes).
- Pour the red wine reduction over the beef and vegetables in the casserole dish.
- Add 2 sprigs fresh thyme and 2 bay leaves.
- Cover the casserole dish tightly with a lid.
- Bake in a preheated moderate oven (350°F/175°C) for 90 minutes, or until the beef is incredibly tender.
- Serve hot with creamy mashed potatoes, steamed green beans with a simple garlic and oil dressing, and steamed butternut squash or zucchini.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
49g
Carbs
3g
