Best 3 Beef Stew With Leeks Recipes

Indulge in the comforting aroma and rich flavors of our Beef Stew with Leeks, a classic dish that embodies culinary warmth. This hearty stew features succulent beef simmered in a savory broth, complemented by the delicate sweetness of leeks and an array of aromatic vegetables. The slow-cooked perfection allows the beef to become fall-apart tender, while the vegetables meld together, creating a symphony of flavors. Served with a side of crusty bread or mashed potatoes, this beef stew is an epitome of comfort food, perfect for a cozy dinner or a special occasion. Additionally, the article offers variations and alternative recipes to cater to diverse dietary preferences, including a vegetarian option for those seeking a meatless indulgence. Embrace the culinary journey and explore the delightful world of beef stew, where each recipe promises a unique and satisfying experience.

Here are our top 3 tried and tested recipes!

MARY BERRY'S BEEF STEW

Mary Berry's beef stew image

Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It's lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan.

Provided by Mary Berry

Categories Main course

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
750g/1lb 10oz braising steak, cut into 2cm/¾in cubes
25g/1oz butter
2 small leeks, trimmed and finely sliced
1 tsp ground ginger
2 tsp paprika
40g/1½oz plain flour
425ml/¾ pint good-quality beef stock, hot
2 tbsp Worcestershire sauce
1 small celeriac, peeled and cubed into 2cm/¾in pieces
2 heaped tbsp hot horseradish cream
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Steps:

Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside.
Preheat the oven to 160C/140C Fan/Gas 3.
Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.
Transfer to the oven and cook for about 1¾-2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender.
Stir in the horseradish cream, sprinkle with parsley and serve at once.

IRISH BEEF STEW

Irish Beef Stew image

Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. -Carrie Karleen, St. Nicolas, Quebec

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 22

Ingredients

8 bacon strips, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas

Steps:

In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

LIGHT AND BRIGHT BEEF STEW

Light and Bright Beef Stew image

With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just right for shoulder season when the promise of warmer days is right around the corner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h25m

Number Of Ingredients 12

Ingredients

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, chopped and rinsed
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
3/4 cup dry white wine
3 1/2 cups low-sodium chicken broth
4 parsnips (8 ounces), peeled and cut into 1 1/2-inch pieces
2 sweet potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
Chopped fresh dill, for serving

Steps:

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir parsnips and sweet potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour.
Ladle stew into shallow bowls, sprinkle with dill, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

Tips:

For the best flavor, use a well-marbled chuck roast or stew meat.
Brown the beef in batches to get a good sear and prevent the meat from stewing.
Use a variety of vegetables for a more flavorful stew. Carrots, celery, onions, and potatoes are all classic additions.
Add a splash of red wine or beer to the stew for extra depth of flavor.
Season the stew to taste with salt, pepper, and herbs like thyme, rosemary, or bay leaves.
Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Beef stew with leeks is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and hearty stew that the whole family will enjoy.