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1
Beef should be trimmed of fat and cut in 1-to-1 1/2-inch cubes.
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2
Heat half of oil in 2 1/2-to-3-quart Dutch oven or other stew pot and add onions.
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3
Saute over very low heat until just slightly brown.
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4
Add beef and stir with onions.
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5
Add half salt and pepper.
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6
Cover and let simmer gently but steadily over low heat for about 2 hours.
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7
Stir at intervals to prevent scorching and check to be sure there is enough liquid, adding water only if necessary.
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8
While beef is cooking, prepare greens.
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9
Wash leek thoroughly and chop white and green portions separately.
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10
Heat remaining oil in deep skillet or wide saucepan and add white portion of leek.
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11
Saute gently over moderate heat for about 5 minutes, or until it begins to soften.
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12
Add green portion of leek and saute for another 5 minutes, or until it begins to soften.
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13
Leeks should not take on color.
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14
Add chopped spinach and saute for 5 minutes, then parsley and saute for 5 minutes.
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15
Add cilantro and saute for 5 minutes and then dill.
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16
Saute for 5 minutes.
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17
By this time mixture should be reduced to a near sauce but should still be bright green.
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18
Set aside.
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19
When meat is thoroughly cooked, stir in green sauce and reheat together for about 5 minutes before serving.
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20
Adjust seasonings, adding lemon juice to taste.
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21
If prepared in advance, green sauce can be added to cooked beef and they can be reheated together before serving.
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22
Serve stew spooned over steamed rice.
