Beef Stew with Leeks

Beef Stew with Leeks
Beef Stew with Leeks
Bodino Stifado Me Praso Braises like this are perfect for meat with tough muscle tissue and tendons (which come from the part of the animal that works hard), a great example of poverty cooking. This less expensive cut of meat develops its own natural and luscious sauce as it cooks. You want a little marbling in the meat, because it melts down as you cook and adds a lot of flavor to the sauce. You can use brisket, shanks, shoulder—all fairly tough meats—but save the filet mignon for the grill or a pan. It takes a little time to cook and become tender, but it's a relatively easy setup, and once you get it onto the stove you don't have to worry about it for about an hour. So you can do your laundry, or walk the dog, or make a salad. A couple of days later, if you have any leftovers, you can shred the meat, then return the meat to the sauce and add your favorite pasta. The resulting dish is a Greek version of beef Stroganoff. The herbs are very important to the flavor development here, since I'm using water instead of stock, so use fresh herbs if possible.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 6 family-style, with potatoes, rice, or orzo
Greek Mediterranean Beef Vegetable Braise Sauté Dinner European Meat Leek Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 2 cinnamon sticks
  • 1/2 cup red wine
  • 1 sprig thyme
  • extra-virgin olive oil
  • 1 carrot, finely chopped
  • grated orange zest
  • kosher salt and cracked black pepper
  • 1 large sprig rosemary
  • 1 sprig sage
  • Carbohydrate 10 g(3%)
  • Cholesterol 95 mg(32%)
  • Fat 20 g(31%)
  • Fiber 3 g(11%)
  • Protein 34 g(68%)
  • Saturated Fat 4 g(22%)
  • Sodium 976 mg(41%)
  • Calories 367

Preparation Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away. Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley. Reprinted with permission from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, © October 2009 Little Brown

Preparation Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away. Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley. Reprinted with permission from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, © October 2009 Little Brown

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