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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (249g) Recipe makes 4 servings |
||
| Calories 397 | ||
| Calories from Fat 218 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.3g | 37% | |
| Saturated Fat 9.8g | 49% | |
| Monounsaturated Fat 10.5g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 241mg | 10% | |
| Potassium 579mg | 16% | |
| Total Carbohydrate 9.2g | 3% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.3g | ||
| Protein 23.7g | 47% | |
Ingredients
- 1 leek
- 500 g of quality stewing beef
- 1 cup dry red wine
- 1 carrot
- 1 yellow onion
- bay leaf
- plain flour
- 1 teaspoon thyme
- sea salt
- ground black peppercorns
- 1 beef stock cube
- olive oil
Directions
1
Top and tail leek so that you have the white stalk only.2
Slice leek lengthwise and then chop into 1 inch segments.3
Chop carrot into bite size segments.4
Chop onion.5
Place flour and seasoning into a bag.6
Place beef into the bag and shake so that beef is coated with flour and seasoning.7
In a heavy base frypan, place 1 or 2 tablespoons of oil.8
On low heat brown beef, remove and place into a casserole.9
Add a little more oil and stir fry leek, onion and carrot for 2 minutes.10
Remove and add to casserole.11
Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.12
Add to casserole.13
Add thyme and 2 bayleaf.14
Place in a moderate oven and cook slowly for about 90 minutes.15
Place a lid on the casserole to obtain best results.16
Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: DoxieMama
On Feb 13, 2008
I really liked this recipe, it was easy and gave me an excuse to try leeks. I had never tried them before! I served over mashed potatoes, and my picky husband really liked it.
From: Sackville
On Dec 2, 2005
This was a great stew! I normally prefer my stew with tomatoes but this had a really nice depth of flavour and thick gravy all on its own. Loved it over mashed potatoes. It's an easy meal to "transform" as well. After eating the stew a few times I did add some tomatoes and chili powder and had a totally different but equally tasty dish.
From: KiwiMumOfOne
On Jun 26, 2008
I just tried this last night, and it was super tasty and really easy! The red wine and beef stock made the loveliest meaty gravy. I cooked mine in a crockpot (for about 6 hours on autoshift), and added mushrooms (about 4 hours in), but followed the rest of the recipe properly. We had ours with mashed potatoes, and it was great. Thanks. I will definitely do this one again 
From: Chef #825262
On May 16, 2008
I made this recipe with tenderloin tips and it was delicious. The recipe calls for cooking in "a moderate oven". I put the casserole, covered, in a 350 degree F oven for an hour. When I make it again, I'm going to try cooking at 325 degree F instead to ensure a nice consistency. (The red wine is supposed to be cooked down to about 1/2 cup before adding to the casserole so there really is not a lot of liquid with which to start.) The veggies cook down to close to nothing ( but are intensely flavorful) so one needs to prepare a couple of others to complete the meal.
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