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Braised Beef With Leeks and Potatoes

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B3, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 tablespoons vegetable oil

    2. 1 lean pot roast, rump, lean chuck, etc., about 2 1/2 to 3 pounds, or use lean stew beef

    3. 1/3 cup flour

    4. 1 teaspoon salt

    5. 1/4 teaspoon pepper

    6. 1 large onion, quartered and thinly sliced

    7. 2 carrots, thinly sliced

    8. 3 ribs celery, thinly sliced

    9. 1 1/2 cups beef broth

    10. 2 tablespoons tomato paste

    11. 1 packed tablespoon brown sugar, dark or light

    12. 1/2 teaspoon dried leaf thyme

    13. 1/4 teaspoon dried marjoram or savory

    14. 1/4 teaspoon dried crumbled rosemary

    15. 2 leeks, thinly sliced

    16. 1 1/2 pounds potatoes, cut in 1-inch chunks

    Instructions Jump to Ingredients ↑

    1. Heat oven to 300.

    2. In a large dutch oven or casserole, heat the oil over medium heat. Cut the beef roast into 1-inch pieces, discarding excess fat. Toss the beef with the flour, 1 teaspoon salt, and the pepper. Brown the beef in batches in the hot oil, stirring to brown all sides. Set beef aside. Add the sliced onion, carrot, and celery to the pot and cook, stirring, until onion is slightly softened. Add broth, tomato paste, brown sugar, herbs, and the beef. Bring to a simmer. Cover tightly and put the pot in the oven. Cook for 2 to 2 1/2 hours, or until the beef is tender. Add the potatoes and leeks; cover and cook for 30 to 40 minutes longer, until the vegetables are tender.

    3. Serves 6.

    4. More Beef Stew Recipes:

    5. Perfect Beef Stew Beef Stew With Tomatoes

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