Beef, Leek and Mushroom Stew

Name: Beef, Leek and Mushroom Stew
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: British,American,Irish
Ingredients: 2 tablespoons all-purpose flour; 1 pinch salt; 1 pinch freshly ground black pepper; 1 pound rump steak, or braising steak, cut into 1-inch chunks; 2 tablespoons vegetable oil; 3 large shallots, quartered; 3 large cloves garlic, halved; 2 medium leeks, trimmed, roughly sliced; 1/2 cup red wine; 1 1/2 pints beef stock, hot; 6 small carrots, peeled and cut into large chunks; 1 bay leaf; 5 ounces baby button mushrooms; Salt, to taste; Freshly ground black pepper, to taste

A comforting beef, leeks, and mushroom stew provides a hearty meal, perfect alongside mashed potatoes and greens.

⭐ 4.2 (46 reviews) Prep: 30 minCook: 120 minTotal: 150 minYields: 4 servings

Category Tags:

Entree Dinner

Cuisine Tags:

British American Irish

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Instructions

Preheat the oven to 300 F.
Pat beef chunks dry. In a large bowl, mix flour with salt and pepper.
Brown beef thoroughly in hot oil in a frying pan. Remove, coat with the seasoned flour, and transfer to an ovenproof casserole dish.
In the same pan, sauté shallots, garlic, and leeks for 1 minute, then add to the casserole.
Add wine to the frying pan and reduce by two-thirds. Whisk in 1 pint of hot stock and pour this mixture over the beef and vegetables in the casserole.
Stir in carrot chunks and a bay leaf.
Cover the casserole and bake for 2 to 4 hours, adding more beef stock as needed to prevent drying.
After at least 90 minutes of cooking, stir in button mushrooms, adjust seasoning, and continue baking for a final 30 minutes.

Nutritional Info (per serving)

Calories: 450 kcal

Carbohydrate: 24 g

Cholesterol: 96 mg

Fiber: 5 g

Protein: 37 g

Saturated Fat: 6 g

Sodium: 627 mg

Sugar: 8 g

Fat: 21 g

Unsaturated Fat: 0 g