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