Greek beef stew with leaks
Cooking time45 min
A large number of people consider Greek beef stew with leaks (Bodino Stifado Me Praso) as one of the most delicious stews in the world. When you compare the time needed for cooking this dish with the time required for preparing other beef stews, you can find that this recipe demands more time. This aspect cannot be considered as a constraint because this Greek beef stew blends the taste of the beef, onions, rosemary, garlic and bay leaf in a harmonious manner to deliver an excellent and inimitable flavor. You are bound to become an ardent fan of the mind blowing taste of this Greek beef stew and many people are of the opinion that it offers an unbelievable experience for their taste buds.
First of all, you have to take a bowl. Place beef into the bowl. Sprinkle salt over the beef generously. And also sprinkle pepper over the beef.
Take a large Dutch oven or large stock pot. Pour the blended oil (Olive and coconut). The heat should be kept to medium to high levels.
Now, you have to heat oil.
Meat needs to be added in batches to sear on all sides.
Stop when the meat turns brown.
The next step is to remove the browned pieces to a bowl. It is being done to catch the juice. You have to repeat this process until all batches are finished. You have to be vigilant not to crowd the bowl because it prevents the meat to achieve a nice and crispy crust.
The next step is to take a pan. Add leek to the pan. The onion should be added. Then, the carrot needs to be added. Add celery as well.
Now, you have to heat the pan for 2 minutes.
The tomato paste needs to be added. Then, stir well for 1 more minute.
The next step is to de-glaze the pan. It should be done by adding vinegar and red wine. Stir well to scrap up all the brown bits lying at the bottom of the pan. You have to make the mixture thick by keep on stirring. When the moisture goes off, the mixture is going to look like a thick sauce.
Now, you have to transfer the beef into the pot including all the drippings and juice. Add pepper and 3 cups of water needs to be added. You have to add salt, thyme, bay leaves, cinnamon sticks, rosemary and sage as well. Bring to a boil and reduce the heat.
The next step is to simmer with the pan partially covered for 90 minutes. More water should be added if it begins to dry out. Whenever you pour water, the quantity needs to be confined to 1/2 cup at a time. You have to keep on simmering until the meat turns tender and the liquid in the pan needs to look like thick gravy.
Remove the cinnamon sticks and leaves. Top the stew with parsley and grated orange zest.
The dish is ready to serve.
- Beef stew meat - 3 lbs. (You have to cut the beef into 1 1/2-inch cubes).
- Kosher salt- 1 teaspoon.
- Olive oil - 1 tablespoon
- Coconut oil - 2 tablespoons. (You need to blend the olive and coconut oil).
- Pepper - 1/4 tablespoon
- Carrot – 1 no. (It should be finely chopped).
- Tomato paste - 2 tablespoons
- Leek – 1 no. (It should be washed, drained and cut into coins).
- Large onion – 1/2 no. (It should be chopped)
- Bay leaves- 2 Nos.
- Water- 3 to 5 cups.
- Celery stalks -1 (It should be finely chopped).
- Red wine vinegar – 2 tablespoons.
- Fresh rosemary sprig – 1 no.
- Red wine - 1/2 cup (You can use beef broth if you want).
- Fresh thyme sprig – 1 no.
- Fresh sage sprig – 1 no.
- Grated orange zest – taken out of one orange.
- Fresh parsley - 1 or 2 Nos. (They should be chopped).
- Cinnamon sticks - 2 Nos.