Rachael Ray's Sunday Beef for Weeknight

• 2 tablespoons extra virgin olive oil
• 24 ounces beef sirloin, cut into 4 - 6oz steaks
• salt and pepper
• 1 leek, trimmed
• 2 tablespoons butter, cut in small cubes
• 3 garlic cloves, smashed
• 1 carrot, 1/2-inch cubes
• 2 celery ribs, with green tops, chopped
• 1 lb red potatoes, quartered
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1 cup dry red wine or 1 cup broth
• 2 cups beef stock
• 1 tablespoon grape jelly or 1 tablespoon red currant jelly

1. Heat a deep, heavy bottomed skillet over high heat, then add 1 Tablespoons extra virgin olive oil.
2. Season meat with salt and pepper, then caramelize the meat 2 minutes on each side.
3. Cut leek lengthwise, then cut into 1/2 inch slices across.
4. Wash under running water in colander, separating all the layers, drain well.
5. Remove steaks from pan and reduce heat to medium high.
6. Add butter to the pan and the leeks, garlic, carrot, celery and potatoes.
7. Season veggies with salt and pepper.
8. Add thyme and bay leaves.
9. Saute veggies 10 minutes.
10. Add flour, cook 1 minute.
11. Whisk in red wine and reduce 1 minute.
12. Whisk in broth and bring to a bubble.
13. Stir in jelly.
14. Slide meat into pan.
15. Simmer over medium heat 1 to 10 minutes.
16. (After cooking the steaks, and letting them rest a few minutes, I cube the meat.
17. We serve this stew-style in big shallow bowls.
18. It's easier for us to have the meat cubed into bite sized portions.
19. ).

extra virgin olive oil, beef sirloin, salt, butter, garlic, carrot, celery, red potatoes, thyme, bay leaves, flour, red wine, beef stock, grape jelly

Taken from www.food.com/recipe/rachael-rays-sunday-beef-for-weeknight-197029 (may not work)