adapted from Nigel Slater
Yield: 4 servings
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 1/2 pounds lean stew meat, cut into bite size pieces
2-3 Tablespoons all-purpose flour
2 cloves garlic, minced
1 small yellow onion, peeled, rough chop
2 leeks, white and light green only, cleaned and sliced into half moons.
3 celery ribs, sliced
3 carrots, peeled and sliced into chunks
3/4 cup peas
3/4 cup red wine
2 1/4 cups beef stock
2 bay leaves
3 Tablespoons fresh thyme leaves
3 Tablespoons fresh chopped parsley
1 Tablespoon Worcestershire Sauce or to taste, if desired
1 Tablespoon balsamic vinegar, or to taste
Salt and fresh ground pepper, to taste
Preheat oven: 350° F.
In a Dutch oven, heat the oil and butter. Add the stew meat and brown on all sides.
Sprinkle the flour over the beef and cook, stirring, for 2-3 minutes. Add the garlic and the vegetables. Note: I added the peas after the stew was removed from the oven.
Continue cooking for another 2-3 minutes.
Stir in the wine, stock, and herbs. Add the worcestershire sauce and balsamic vinegar, adjust to taste. Add the salt and pepper.
Bring to a boil. Cover with a lid and place in the oven for two hours. (Check the liquid level occasionally. Add additional stock if needed.)
To serve place a scoop of mashed potatoes in each bowl. Add a ladle of stew and sprinkle with parsley.