Beef And Leek Casserole Recipe

Ingredients for Beef And Leek Casserole

• 2 large leeks (about 1 lb total)
• Stewing Beef
• Dry Red Wine
• 1 large carrot
• Yellow Onion
• Bay Leaf
• Plain Flour
• 2 sprigs fresh thyme
• Sea Salt
• Black Peppercorns
• Beef Stock Cube
• Olive Oil

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.