Easy Beef and Leek Stew in Chive Popovers

  1. Cut beef into 2-inch (5 cm) cubes.
  2. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.
  3. Add leeks and carrots; cook for 5 minutes, stirring often.
  4. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.
  5. Stir in vinegar, then stock, 1 cup (250 mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan.
  6. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary.
  7. Taste and adjust seasoning.
  8. Split open popovers and serve stew on top.
  9. For the Chive Popovers:
  10. In large bowl, beat eggs; stir in milk, flour, chives and salt until blended.
  11. (Dont overmix; ignore a few lumps.)
  12. Fill 12 well-greased muffin cups three-quarters full with batter.
  13. Place in cold oven.
  14. Turn oven to 450F (230C); bake for 25 minutes.
  15. Remove and prick each popover with point of sharp knife to release steam.
  16. Bake for 5 to 10 minutes or until golden brown and puffed.
  17. (Popovers can be cooled, placed on cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours.
  18. Reheat in 350F/180C oven for 5 to 10 minutes.)

beef, olive oil, leeks, carrots, flour, salt, balsamic vinegar, beef stock, tomato strips, thyme, hot pepper, chive popovers, eggs, milk, flour, fresh chives, salt

Taken from www.cookstr.com/recipes/easy-beef-and-leek-stew-in-chive-popovers (may not work)

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