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Beef and Leek Stew with Smoked Paprika

6 Servings

3½ hours 30 minutes active

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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.



3½ hours

30 minutes active


  • 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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Andrew V.
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.
Debra W.

is the TBL of paprika and TBL of salt rubbed into the beef chunks in the Beef and Leek Stew recipe

Lynn C.

Hi Debra -

Yes, the spices, leeks, thyme, salt and pepper get tossed with the beef chunks. You don’t necessarily need to rub it in, simply tossing it all together should be fine.

The Milk Street Team

Debbie W.

The flavor was very good, but it seemed a bit dry. Should there be some added liquid besides the half-cup of wine?

Kerry L.

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?