Thanks to Rose Murray for posting it!
Beef and Leek Stew
- 1¼ lb (625 g) stew beef
- 2 tbsp (25 mL) olive oil
- 4 small leeks, thickly sliced
- 4 carrots, cut in 1-inch (2.5 cm) chunks
- 2 tbsp (25 mL) all-purpose flour
- Salt and pepper
- 2 tbsp (25 mL) balsamic vinegar
- 2½ cups (625 mL) beef stock
- 1/3 cup (75 mL) sun-dried tomato strips
- 1 tsp (5 mL) dried thyme
- Pinch hot pepper flakes
- Chive Popovers (recipe follows)
Chive Popovers (Makes 12 Popovers):
- 2 eggs
- 1 cup (250 mL) milk
- 1 cup (250 mL) all-purpose flour
- 2 tbsp (25 mL) snipped fresh chives or green onions
- ½ tsp (2 mL) salt
1. Cut beef into 2-inch (5 cm) cubes. In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.
2. Add leeks and carrots; cook for 5 minutes, stirring often. Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.
3. Stir in vinegar, then stock, 1 cup (250 mL) water, sun-dried tomatoes, thyme and hot pepper flakes; bring to boil, scraping up any brown bits from bottom of pan. Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary. Taste and adjust seasoning. Split open popovers and serve stew on top.
For the Chive Popovers:
1. In large bowl, beat eggs; stir in milk, flour, chives and salt until blended. (Don’t overmix; ignore a few lumps.) Fill 12 well-greased muffin cups three-quarters full with batter.
2. Place in cold oven. Turn oven to 450°F (230°C); bake for 25 minutes. Remove and prick each popover with point of sharp knife to release steam. Bake for 5 to 10 minutes or until golden brown and puffed. (Popovers can be cooled, placed on cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours. Reheat in 350°F/180°C oven for 5 to 10 minutes.)