Stewed beef with leeks
4 servings
70 minutes
Braised beef with leeks is an elegant dish of European cuisine that combines the rich flavor of meat, the sweet tenderness of leeks, and the aroma of fresh herbs. Historically, such recipes were popular in rural areas where fresh ingredients were always at hand. Beef slow-cooked with sautéed onions and garlic acquires a tender texture and deep flavor. Leeks and celery add subtle vegetable notes to the dish, while cream finishes the composition with softness. This dish is perfect for a cozy family dinner or a festive table and pairs excellently with potato or fresh bread sides.
1
Chop the onion and garlic finely. Cut the meat into small cubes of 2-3 centimeters. Melt butter in a pan, sauté the onion and garlic for a minute, then add the meat. Fry until the meat is browned on all sides, season with salt and pepper, and set aside in a bowl.
- Onion: 1 piece
- Garlic: 3 cloves
- Butter: 50 g
- Beef: 700 g
2
Finely chop the celery. Remove the tough green tops from the leek and cut it into strips 3-4 cm long. Add the onion and celery to the same pan and sauté in olive oil for 10 minutes, stirring constantly (don't get distracted as the leek burns and darkens quickly).
- Celery: 3 stems
- Leek: 1 piece
- Olive oil: 20 ml
3
Combine the meat with the sautéed mixture, add 300-400 ml of boiling water, cover with a lid and simmer for 45-50 minutes. Before serving, sprinkle the meat with parsley, pour in cream and mix well. That's it! It turns out very delicious)
- Parsley: 1 bunch
- Cream 20%: 50 ml