Leek and beef stew is certainly one of those hearty dishes that warms both your body and soul from the inside. In one word: it’s soup-er, hahahaha. This recipe makes 8 servings and takes 25 minutes to prepare from start to finish. It is suitable for reheating, so you can easily make it ahead and freeze extra portions.
- 1 lb (500 grams) of ground beef
- 3 leeks
- 1 medium-sized onion
- 2 tablespoons of vegetable oil
- 7 ounces (200 grams) of soft cheese spread
- 3 cups (750 ml) of vegetable broth
- 7 ounces (200 ml) of cream
- ¼ teaspoon of rosemary
- ¼ teaspoon of thyme
- Pinch of turmeric/curcuma
- ¼ teaspoon of ground pepper
Start by cutting the leeks in half lengthwise and chopping it into small half rings. Wash the leeks well in a sieve under water as they tend to get a lot of soil everywhere. Cut the onion into small dices and fry them in a large pot on medium heat for approximately one minute. Afterwards add the ground beef and fry it for 5 minutes before adding the leek as well. Stir and cook everything for another 5 minutes. Pour in the vegetable broth and the cream and add the rosemary, thyme and turmeric. Then let it all simmer for 10 minutes on lower medium heat. Proceed by adding the soft cheese spread and once that is fully melted and blended into the stew, stir in the pepper.
Please note that this recipe doesn’t include any additional salt, as vegetable broth tends to contain enough of that already to be perfectly sufficient for this dish.