Beef Stew with Leeks and White Beans
Course Main Course
Cuisine American
Slow Cooker
Large Skillet
Cutting Board
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 2 leeks, cleaned and sliced into half-moons
- 2 cans (15 ounces each) white beans, drained and rinsed
- 3 carrots, sliced
- 4 cups beef broth
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Place the beef stew meat in the slow cooker. Add the sliced leeks, carrots, and minced garlic on top.
Pour in the beef broth. Add the drained white beans, dried thyme, bay leaves, salt, and black pepper.
Stir gently to combine everything. Cover and cook on low for 8 hours or until the beef is fork-tender.
Remove the bay leaves. Taste and adjust salt or pepper if needed.
Ladle into bowls and sprinkle with the chopped fresh parsley before serving.
Slice the leeks lengthwise and rinse them well under running water to remove any grit trapped between the layers. If the broth seems thin at the end, mash a few beans against the side of the pot to thicken it naturally. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board