Forktionary

Beef And Leek Casserole Recipe

This hearty Beef and Leek Casserole is surprisingly delicious despite its simplicity and few ingredients! Tender beef, sweet leeks, and aromatic vegetables simmer in a rich red wine gravy, creating a comforting and flavorful dish perfect for a weeknight meal or a special occasion. Get ready to impress your family and friends with this easy-to-make masterpiece!

Prep Time 20 mins
Cook Time 105 mins
Calories 397.4 kcal
Protein 47g
Rating 5.0 (8 Reviews)
Beef And Leek Casserole 155

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beef And Leek Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Beef And Leek Casserole

  1. 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.
  2. Chop 1 large carrot into bite-sized pieces.
  3. Finely chop 1 medium onion.
  4. Place 1/4 cup all-purpose flour and 1 teaspoon salt, 1/2 teaspoon black pepper in a large resealable bag.
  5. Add 1.5 lbs beef stew meat to the bag and shake until the beef is evenly coated.
  6. Heat 1-2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-low heat.
  7. Brown the beef in batches, ensuring not to overcrowd the pan. Remove the beef and set aside in a 2-quart casserole dish.
  8. Add another tablespoon of oil to the skillet. Add the leeks, onion, and carrots, and stir-fry for 2-3 minutes until softened slightly.
  9. Add the sautéed vegetables to the casserole dish with the beef.
  10. 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).
  11. Pour the red wine reduction over the beef and vegetables in the casserole dish.
  12. Add 2 sprigs fresh thyme and 2 bay leaves.
  13. Cover the casserole dish tightly with a lid.
  14. Bake in a preheated moderate oven (350°F/175°C) for 90 minutes, or until the beef is incredibly tender.
  15. 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

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat European Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Casseroles Main Dish Beef Oven Dietary Low Sodium Low Carb Low In Something Meat Equipment 4 Hours Or Less