Easy Beef and Leek Stew in Chive Popovers Recipe

Name: Easy Beef and Leek Stew in Chive Popovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 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; 2 1/2 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); 2 eggs; 1 cup (250 mL) milk; 1 cup (250 mL) all-purpose flour; 2 tbsp (25 mL) snipped fresh chives or green onions; 1/2 tsp (2 mL) salt

Servings: persons

1 1/4 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
2 1/2 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)
2 eggs
1 cup (250 mL) milk
1 cup (250 mL) all-purpose flour
2 tbsp (25 mL) snipped fresh chives or green onions
1/2 tsp (2 mL) salt

1
Cut beef into 2-inch (5 cm) cubes.
2
In large saucepan, heat oil over medium-high heat; brown beef all over, about 10 minutes.
3
Add leeks and carrots; cook for 5 minutes, stirring often.
4
Sprinkle with flour, and salt and pepper to taste; cook for 3 minutes, stirring constantly.
5
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.
6
Reduce heat, cover and simmer for 2 hours, stirring occasionally and adding a bit more water if necessary.
7
Taste and adjust seasoning.
8
Split open popovers and serve stew on top.
9
For the Chive Popovers:
10
In large bowl, beat eggs; stir in milk, flour, chives and salt until blended.
11
(Dont overmix; ignore a few lumps.)
12
Fill 12 well-greased muffin cups three-quarters full with batter.
13
Place in cold oven.
14
Turn oven to 450F (230C); bake for 25 minutes.
15
Remove and prick each popover with point of sharp knife to release steam.
16
Bake for 5 to 10 minutes or until golden brown and puffed.
17
(Popovers can be cooled, placed on cookie sheet, covered with clean towel and set aside at room temperature for up to 8 hours.
18
Reheat in 350F/180C oven for 5 to 10 minutes.)

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 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, and more.

Yes, Easy Beef and Leek Stew in Chive Popovers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Beef and Leek Stew in Chive Popovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions