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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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GET DIGITAL & PRINTThis 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?
is the TBL of paprika and TBL of salt rubbed into the beef chunks in the Beef and Leek Stew recipe