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Beef and Leek Stew with Smoked Paprika
Spanish flavors give character to this beef stew. Smoked paprika lends rich color and a complexity that makes the dish taste as though it demanded far more effort than it actually did. Woodsy sherry vinegar and an infusion of additional smoked paprika at the end brightens and rounds out the long-cooked flavors. Serve rustic bread and steamed or roasted vegetables alongside.
6
Servings
3½ hours
30 minutes active
Ingredients
-
4-5
pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
-
2
pounds leeks (5 or 6 medium), dark green tops discarded, white and light green parts halved lengthwise, cut crosswise into 1½-inch pieces, rinsed and drained
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December 12, 2022
Easy to make, but mediocre outcome
The recipe is easy to make but yields mediocre results. For others that had no liquid, the only conceivable way that could happen is if the wrong cut of beef was used, it was cooked uncovered, or Milk Street edited the recipe and didn't notify anyone (this has been done many times). The amount of liquid called for does seem like it would not be enough, but you'd be surprised how much will release from the meat. I actually cooked it exactly as written, and a second time adding the wine before the initial addition to the oven. Both ways the meat was slightly dry and the flavor underwhelming. I'm glad I tried it, but this will not be a go-to for me, unfortunately.
December 19, 2023
Great with a tweak
I'm on a ketogenic diet, so this is a go-to recipe for me. The first time I made it, I thought the leeks disappeared during the long cooking time. The next time I made it I forgot to put them in the pot and didn't notice for an hour. I put them in and hoped for the best, which is in fact what happened: they were fully cooked, but also fully present. I repeat my mistake every time now. Yes, it's an extra step, but it only takes a literal minute. I don't know how one could end up with a dry dish here. I always end up with plenty of liquid in the pot and spoon-tender beef. Just use chuck roast rather than any leaner cut and make sure the lid seals tightly on the pot.
This was awful. I followed the directions exactly and ended up with dry, overcooked flavorless beef and mushy leeks. This ruined an expensive roast - surely there is a mistake either with the long cooking time or the lack of any liquid. How can you skim off fat if there is no liquid to skim?
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is the TBL of paprika and TBL of salt rubbed into the beef chunks in the Beef and Leek Stew recipe