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Foraging with Alexis Nikole Nelson.
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.
pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
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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