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Author Notes: This stew was inspired by a CSA installment of parsnips, leeks and winter squash. With the squash, I thought I'd like to make a beef stew similar to Jamie Oliver's Jool's Favorite Beef Stew, which requires no browning of the meat and bakes for hours in a low oven. But with the pale tubers and alliums, I experimented with making a lighter stew using a riesling for the sauce. The final dish had a delicate flavor that was refreshingly different from my go-to standard beef bourguignon. - Fairmount_market
- 3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces
- 6 parsnips, peeled and chopped roughly into 1 inch chunks
- 1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes
- 2 tablespoons olive oil
- 2 anchovies
- 3 cloves garlic, minced
- 10 sages leaves, finely chopped
- 1 pound cubed beef stew meat
- 1 tablespoon flour
- 1 cup vegetable broth (you could make a quick broth with the leek greens and parsley stems)
- 1/2 bottle dry Riesling
- salt to taste
- black pepper to taste
- lemon zest
- chopped parsley leaves
- Preheat the oven to 300 degrees. Prep all the vegetables. Toss the meat in the flour and plenty of salt and pepper.
- Heat a large oven-save Dutch oven over medium heat. Add the olive oil and anchovies and simmer for a minute, mashing up the anchovies. Add the garlic and sage leaves and stir another minute. Add the leaks and saute for about five minutes, until softened. Add the meat and saute for a minute, then add the remaining vegetables, the broth and the white wine. Bring the pot to a simmer, then cover and transfer to the oven. Bake for about 3 hours, until the meat is very tender and falls apart when you poke it with a fork. You can keep the stew warm in a 150 degree oven for another hour or so.
- Serve warm, garnished with fresh chopped parsley leaves and lemon zest, accompanied by fresh potatoes, egg noodles, orzo, or soft polenta.
- This recipe was entered in the contest for Your Best Leeks