Leeks With Stew Beef

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Although the most popular way to prepare leeks is in olive oil (a vegetarian recipe served lukewarm or cold), leeks with ground meat or with stew beef are also widely enjoyed winter dishes.

3 leeks, washed and cut in 1/2 inch rounds
1/2 lb or more stew beef (some people like cooking leeks with lamb)
1 onion, diced
2 carrots, cut in half rounds
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp dill, finely chopped
1 tsp dry rosemary
1 1/2 cup water

-Heat olive oil in a shallow pot and add stew beef. Cook until brown on all sides.
-Add leeks, onion, and carrots, and saute for 6-7 minutes or until soft.
-Add water, rosemary, dill, lemon juice, and salt.
-First bring to a boil, and then turn it down to low and simmer for approximately 1 hour.
-Serve hot with rice and / or crusty bread.


On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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