Name: Smoky Beef and Leek Stew
Total time: 150 min
Ingredients: 1 small red bell pepper, chopped; 1/2 lemon; 2 medium artichokes; 1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; All-purpose flour, for dredging; 1/4 cup pure olive oil; 6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise; 2 bay leaves; 4 garlic cloves, thinly sliced; 1 tablespoon sweet pimentón (see Note); 1 cup finely chopped flat-leaf parsley; 20 peppercorns, coarsely crushed; 1 cup dry red wine, preferably Rioja; 1 quart beef stock or canned low-sodium broth

Smoky Beef and Leek Stew

5.0

(4,269)

Add your rating & review

In Rioja, cooks add leeks to their hearty beef stews for a hit of sweetness and acidity, plus pimentón (smoked Spanish paprika) and peppercorns for a layer of spice.Plus: More Beef Recipes and Tips

Joseph Jiménez de Jiménez

Updated on December 22, 2021

Smoky Beef and Leek Stew — Photo: © William Meppem

Active Time:

45 mins

Total Time:

2 hrs 30 mins

Yield:

Ingredients

1 small red bell pepper, chopped
1/2 lemon
2 medium artichokes
1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
All-purpose flour, for dredging
1/4 cup pure olive oil
6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise
2 bay leaves
4 garlic cloves, thinly sliced
1 tablespoon sweet pimentón (see Note)
1 cup finely chopped flat-leaf parsley
20 peppercorns, coarsely crushed
1 cup dry red wine, preferably Rioja
1 quart beef stock or canned low-sodium broth

Directions

In a mini food processor, puree the red pepper; scrape into a small bowl.
Squeeze most of the lemon half into a small bowl of cold water. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top half of the artichoke and peel the base and stem. Cut off the stem and drop it into the bowl. Using a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the lemon half, then quarter the artichoke and drop it into the bowl. Repeat with the remaining artichoke.
Season the beef with salt and pepper and lightly dredge the pieces in flour. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat and brown over moderately high heat, about 3 minutes per side. Transfer to a plate and brown the remaining meat in the same oil.
Drain the artichokes and pat dry. Pour off the fat from the casserole and add the remaining 2 tablespoons of olive oil. Add the leeks and bay leaves and cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes. Add the garlic and pimentón and cook, stirring, until fragrant, about 2 minutes. Add the parsley, peppercorns and wine and simmer over moderately high heat for 5 minutes. Add the seared meat, stock, red pepper puree and the artichokes and bring to a simmer. Add a pinch of salt and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. Season with salt and pepper and serve.