How to Use Leeks in Beef Stew

Beefiness stew with cerise vino, my have on the French archetype beef burgundy, with caramelized root vegetables and leeks.  Comfort food to the max!

It's common cold out, finally, information technology's been a pretty balmy winter so far in Missouri.  Now that the holidays are over, and we survived the 2015 Christmas Overflowing, the weather has turned dank and there'southward talk of snow coming.  So now I want to make soups and stews and braises, and coil up with a blanket and a bowl of condolement.

I just made one of my favorites, my take on beef burgundy or beef bourguignon.  I brand a beef stew braised in red wine with caramelized root vegetables and leeks.  It is perfection in a bowl in wintertime.

I came up with this stew many years ago, I think I just combined elements from different stews I liked and came upward with my version.  I tended to brand this stew when I entertained, ordinarily around the holidays.  As I was thinking well-nigh this, I realized I hadn't made information technology for several years.  Don't really know why not.  Meathead just proclaimed information technology the best stew I've ever made.

I had most of the ingredients on mitt so it was time to make this delicious beef stew again.  It starts by browning pieces of beef chuck in bacon drippings, which I happen to keep in the refrigerator.  Nigh of you lot will need to fry upward some bacon to get the needed rendered fat, and so put the bacon back in subsequently.

The onions are next and I similar them cut into small wedges.  They brown in a little more bacon drippings so I add together some garlic.  The braising liquid is part beef stock and function ruddy vino.  This braises for well-nigh an hour and a half earlier I add more vegetables.

Hither's how to prepare some really tasty root vegetables for this stew.  I similar parsnips and carrots, and leeks, and yes, I know, leeks aren't technically a root vegetable simply they kinda, sorta are and often are called a root veggie.

I cut them into approximately i½-inch pieces/chunks and toss them in a large pan with some more than bacon drippings.  Then I sprinkle them with nigh a teaspoon of saccharide and cook and stir until they start to dark-brown and caramelize.  Near 20 to 30 minutes before the meat is done, I add these sweet, browned veggies to the pot.

The reason I have bacon drippings is that my mom gave me her bacon grease container that I remember from my childhood.  It has a strainer in the top and yous just pour your salary grease in and the black stuff stays in the strainer and underneath you have make clean salary drippings, or grease every bit they say.  So that's what I used, I didn't accept any bacon, no worries.

This beef stew with reddish wine and caramelized root vegetables and leeks is really, really good.  The sauce is divine, be certain to spoon as much as yous tin can over your meat and veggies and buttered egg noodles.  Make a pot on a cold weekend for Sunday dinner, I guarantee it will warm y'all up.  All-time, Kelly🍴🐦

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UPDATED:Originally posted In January, 2016, spruced things upwardly a scrap in Jan, 2020, no changes to original copy.

• ▢ 2 pounds boneless beef chuck, trimmed, cutting in about i½-inch chunks
• ▢ 1 tablespoon olive oil
• ▢ 4 thick cut slices of salary, diced
• ▢ two big yellowish onions, cutting into ¼-inch broad wedges
• ▢ 2 cloves garlic, finely chopped
• ▢ 3 tablespoons flour
• ▢ Kosher table salt and fresh cracked pepper to sense of taste
• ▢ 2 cups no salt/low sodium beefiness stock or goop
• ▢ 1½ - 2 cups reddish wine
• ▢ ii parsley sprigs
• ▢ ½ teaspoon stale thyme
• ▢ 6 carrots, peeled, halved and quartered length-wise, and so cut into 1½-inch pieces
• ▢ two big parsnips, peeled and halved length-wise, then cut into 1½-inch pieces (like the carrots)
• ▢ ii large leeks, cleaned and rinsed to remove any dust, use white and low-cal green part only, cut each into iii or iv pieces

• Pat meat dry with paper towels. In a large dutch oven, add 1 tablespoon olive oil and cooked the bacon until crisp and fat is rendered. Remove the bacon with a slotted spoon to a plate and set aside. Remove bacon drippings to minor bowl.

• Render 1 tablespoon of fat to the pot. Sprinkle dried beefiness pieces with a niggling salt and add together in a unmarried layer in the pot. Practise non crowd the meat and brown in batches. Brown beefiness well on all sides and and so remove to plate with the bacon. Continue browning meat, adding a little more than bacon fat if needed.

• Remove all meat from pan. Add 1 tablespoon bacon fat and then the onion wedges. Sprinkle with a good compression of salt. Cook and stir until golden and lightly browned, scraping upwards whatsoever bits as yous can, virtually 5 minutes. Careful not to burn. Add a little beef stock if needed to deglaze the pan. Add the garlic and cook until fragrant, well-nigh a infinitesimal.

• Render the salary and browned beefiness to the pan and sprinkle the flour, table salt and pepper over the top. Cook and stir to incorporate and brown the flour lightly, about iii minutes.

• Pour the broth and vino in the pot, adding more of either so the meat is but barely covered. Stir well and scrape upwards any browned bits from the bottom of pot. Stir in parsley and thyme and bring to a boil. Reduce rut to very low, cover tightly, and simmer until meat is almost completely tender, stirring occasionally, about 1½ hours. Alternately, you tin can cook in 350º oven, covered, stirring occasionally.

• In a large sauté pan, heat 1 tablespoon more than bacon fatty. Add carrots, parsnips and leeks. Toss to coat then  sprinkle with 1 teaspoon saccharide. Cook and stir until starting to chocolate-brown and caramelize, about x minutes. Remove from heat and set aside.

• When meat has cooked an hour and a half or so, add the vegetables. Stir and continue simmering until vegetables and meat are tender, about one½ to 2 hours total.

• Season to sense of taste with salt and pepper. Serve over buttered egg noodles.

Keyword: beef stew with red wine, beef burgundy, beef bourguignon

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