Ingredients
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1
-
500
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1
-
1
-
1
-
-
-
1
-
-
-
1
-
-
-
-
Directions
Beef and Leek Casserole, It is simple It is delicious It has few ingredients but the result will surprise you , EZ PZ and great flavors in one pot , Absolutely delicious! I adapted the recipe for the stove top because I don’t have an oven I should have perhaps added the vegetables (leek and carrot) slightly later to avoid them going mushy, but overall it was a great success I served the stew with unpeeled new potatoes and green beans This recipe is definitely a keeper!
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Steps
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1
Done
|
Top and Tail Leek So That You Have the White Stalk Only. |
|
2
Done
|
Slice Leek Lengthwise and Then Chop Into 1 Inch Segments. |
|
3
Done
|
Chop Carrot Into Bite Size Segments. |
|
4
Done
|
Chop Onion. |
|
5
Done
|
Place Flour and Seasoning Into a Bag. |
|
6
Done
|
Place Beef Into the Bag and Shake So That Beef Is Coated With Flour and Seasoning. |
|
7
Done
|
in a Heavy Base Frypan, Place 1 or 2 Tablespoons of Oil. |
|
8
Done
|
on Low Heat Brown Beef, Remove and Place Into a Casserole. |
|
9
Done
|
Add a Little More Oil and Stir Fry Leek, Onion and Carrot For 2 Minutes. |
|
10
Done
|
Remove and Add to Casserole. |
|
11
Done
|
Place the Red Wine and the Stock Cube in the Frypan and Simmer Until Wine Is Reduced to Half. |
|
12
Done
|
Add to Casserole. |
|
13
Done
|
Add Thyme and 2 Bayleaf. |
|
14
Done
|
Place in a Moderate Oven and Cook Slowly For About 90 Minutes. |
|
15
Done
|
Place a Lid on the Casserole to Obtain Best Results. |
