Beef stew with leeks from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis

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Notes about this recipe

  • chawkins on October 16, 2016

    Recipe available on line here:http: //www.epicurious.com/recipes/food/views/beef-stew-with-leeks-356409 Delicious. It tasted Moroccan to me because of the cinnamon. Based on the comments on Epicurious, I tripled the amount of vegetables used. I also cooked in the Instant Pot, browned the beef on the sauté mode, then softened the vegetable (Hugh carrots cut in thirds). Removed vegetables and returned beef to pot, added the red wine, skipped the red wine vinegar, but replaced it with equal amount of red wine. Added only one cup of water. Cooked on high pressure for 9 minutes, natural release. Then added the vegetables and cooked high pressure for another 3 minutes, quick release.

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