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    You are in: Home / Recipes / Beef and Leek Casserole Recipe
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    Beef and Leek Casserole

    Beef and Leek Casserole. Photo by Sackville

    1/1 Photo of Beef and Leek Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Pietro's Note:

    It is simple. It is delicious. It has few ingredients but the result will surprise you.

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    Units: US | Metric


    1. 1
      Top and tail leek so that you have the white stalk only.
    2. 2
      Slice leek lengthwise and then chop into 1 inch segments.
    3. 3
      Chop carrot into bite size segments.
    4. 4
      Chop onion.
    5. 5
      Place flour and seasoning into a bag.
    6. 6
      Place beef into the bag and shake so that beef is coated with flour and seasoning.
    7. 7
      In a heavy base frypan, place 1 or 2 tablespoons of oil.
    8. 8
      On low heat brown beef, remove and place into a casserole.
    9. 9
      Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
    10. 10
      Remove and add to casserole.
    11. 11
      Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
    12. 12
      Add to casserole.
    13. 13
      Add thyme and 2 bayleaf.
    14. 14
      Place in a moderate oven and cook slowly for about 90 minutes.
    15. 15
      Place a lid on the casserole to obtain best results.
    16. 16
      Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.

    Ratings & Reviews:

    • on May 16, 2008


      I made this recipe with tenderloin tips and it was delicious. The recipe calls for cooking in "a moderate oven". I put the casserole, covered, in a 350 degree F oven for an hour. When I make it again, I'm going to try cooking at 325 degree F instead to ensure a nice consistency. (The red wine is supposed to be cooked down to about 1/2 cup before adding to the casserole so there really is not a lot of liquid with which to start.) The veggies cook down to close to nothing ( but are intensely flavorful) so one needs to prepare a couple of others to complete the meal.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2014


      I originally made this recipe with ground beef because that was all I had on hand. It got such rave reviews I'm making it again with flank steak. I added some mushrooms (again, because it was what I had on hand) which were delicious but I don't think made a huge difference. This recipe is so easy to make and was so tasty - I'm planning on making it on a regular basis all winter long.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2013


      I have never tried cooking with wine before, so I thought I would try this one. It was a real hit with the family and super easy to make. I will surely make this again

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Beef and Leek Casserole

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.4
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 9.8 g
    Cholesterol 83.8 mg
    Sodium 241.0 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 1.2 g
    Sugars 3.2 g
    Protein 23.7 g

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