Beef and Winter Vegetable Stew with Crispy Leeks

Soups, Stews, and Chowders

Servings: 8 Source:

Ingredients

Beef Stew:

1 1/2 lb chuck meat, cut into 1" pieces

2 oz olive oil

2 cups onion, small dice

1 1/2 cups canned tomatoes, chopped

1 tsp horseradish, small dice

1 cup carrot, diagonal 1" pieces

2 cups butternut squash, 1" pieces

1 cup peeled celery root, 1" pieces

1 cup peeled turnips, 1" pieces

1 cup Yukon gold potatoes, small, cut in half

3 cups oyster or portobello mushrooms, cleaned, cut in 1/4 depending on size

2 cups red wine

1 tsp thyme, chopped

2 bay leaves

4 cups veal stock

1 tbsp balsamic vinegar

2 tbsp Italian parsley, chopped

Salt and pepper to taste


Crispy Leeks:

1 bunch leeks, cut into 1/4" rounds, separated

1/2 cup canola or vegetable oil (depending on pan size)

1 cup buttermilk

1 cup flour

1/2 cup panko

Salt and pepper to taste

Directions

Beef Stew:
Season meat with salt and pepper. Let sit for 10 minutes.

Heat 1 1/2 ounces olive oil in a large dutch oven over medium high heat. Add beef and brown all over. Do not overcrowd the pan or it will boil. Once meat is well browned, remove from pan and reserve.

Add onion to the pan and cook For five minutes or until soft. Add thyme and cook until aromatic. Add tomatoes, cook until dry.

Add red wine and bay leaves and reduce until dry. Once dry, add in stock, horseradish and beef. Bring back to a simmer, cook for one hour. Add in celery root, carrots, butternut squash, and potatoes. Bring to a simmer and continue to cook until vegetables and meat are tender. Once meat is tender, add in turnips.

While turnips are cooking, sauté mushrooms in a separate sauté pan over medium high heat in olive oil. Season with salt and pepper. Add to stew and let simmer for five minutes.

Remove bay leaves and stir in vinegar. Adjust seasoning with salt and pepper. Garnish with chopped parsley and crispy leeks.

Crispy Leeks:
Heat a half inch of oil in a pan.

Soak the leek rounds in buttermilk for 5-10 minutes. Combine flour and panko in a bowl. Season with salt and pepper.

Drain leeks. Place in the panko mixture and toss to coat.

Shake off excess panko mixture and pan fry leeks until golden brown and crispy. (Note be careful of splattering.) Drain well on paper towels, Season with salt and pepper.