Beef, Leeks and Mushroom Stew
I was given again a pack of vegetables which contains a variety of items that includes herbs, salad leaves and leeks. We almost consumed most of it before the week ends except for the leeks. Today I will be using the leeks in our beef stew which will give a mild sweet flavour and also pairs well with gravies.
This stew is very simple and like any other stews we just brown the meat, sauté the vegetables and let it simmer in a good stock and wait until meat is really tender. It is such a comfort meal especially on a cold weather. You can enjoy it on its own, with rice, with mashed potatoes or even with some boiled and/or baked spuds.
- 750 g stewing beef, cubed
- 4 strips rasher bacon, roughly chopped
- 150 g farmer’s brown mushrooms
- 100 g button mushrooms
- 2 leeks, roughly sliced
- 3 cups beef stock
- ½ cup red wine
- 1 bay leaf
- 2 red onions, quartered
- 6 cloves garlic, minced
- 1 tbsp flour
- freshly ground black pepper
- Season beef with salt.
- In a heavy bottomed pot add oil then brown stewing beef on all sides, remove from the pot then set it aside.
- Add the bacon then cook until crispy, add the garlic and red onions sauté for a minute then add the mushroom, continue to cook for a minute.
- Pour red wine and sprinkle the flour, mix until flour is well incorporated. Pour the beef stock and add the leeks and bay leaf, bring to a boil then simmer in low heat and cook for 1 hr and 30 minutes.
- Season with salt and freshly ground black pepper then simmer for 15 more minutes or until beef is tender.