Beef and Leek Stew with Olives | Romanian Classic
(0)
95 min
Masterpiece
Sezamo
O rețetă clasică din bucătăria tradițională românească, cu bucăți fragede de carne de vită gătite lent într-un sos bogat de roșii, praz dulce, măsline negre și aromă proaspătă de lămâie.
Ingredients
Preparation method
Preparing ingredients and browning the meat
Wash the beef, pat it dry with a paper towel, and cut it into medium cubes (about 3-4 cm). Peel and finely chop the onion, and slice the carrot into thin rounds.
Clean the leeks, wash them thoroughly under cold running water to remove any dirt, and cut them into thicker rounds, about 2-3 cm long.
In a spacious pot or heavy-bottomed Dutch oven, heat 40 ml of sunflower oil over medium-high heat. Add the beef cubes and brown them nicely on all sides for 6-8 minutes, until they form an appetizing golden crust.
Chef's tip
For an even more refined taste, you can blanch the olives in boiling water for 2 minutes before adding them to the dish to remove excess salt.
Leek stew is even tastier the next day, after all the flavors have melded together in the rich tomato and wine sauce.
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25 min
Under an hour
