Smoky Beef and Leek Stew

Name: Smoky Beef and Leek Stew
Cook time: 45 min
Yield: 4
Ingredients: 1 small red bell pepper, chopped; 1/2 lemon; 2 medium artichokes; 1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; All-purpose flour, for dredging; 1/4 cup pure olive oil; 6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise; 2 bay leaves; 4 garlic cloves, thinly sliced; 1 tablespoon sweet pimentón (see Note); 1 cup finely chopped flat-leaf parsley; 20 peppercorns, coarsely crushed; 1 cup dry red wine, preferably Rioja; 1 quart beef stock or canned low-sodium broth

Smoky Beef and Leek Stew was pinched from <a href="http://www.foodandwine.com/recipes/smoky-beef-and-leek-stew" target="_blank">www.foodandwine.com.</a>

"In Rioja, cooks add leeks to their hearty beef stews for a hit of sweetness and acidity, plus pimentón (smoked Spanish paprika) and peppercorns for a layer of spice...."

INGREDIENTS

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1 small red bell pepper, chopped

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1/2 lemon

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2 medium artichokes

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1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces

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Salt and freshly ground pepper

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All-purpose flour, for dredging

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1/4 cup pure olive oil

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6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise

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2 bay leaves

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4 garlic cloves, thinly sliced

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1 tablespoon sweet pimentón (see Note)

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1 cup finely chopped flat-leaf parsley

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20 peppercorns, coarsely crushed

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1 cup dry red wine, preferably Rioja

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1 quart beef stock or canned low-sodium broth

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