Rachael Ray's Sunday Beef For Weeknight

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 24 ounces beef sirloin, cut into 4 - 6oz steaks
• salt and pepper
• 1 leek, trimmed
• 2 tablespoons butter, cut in small cubes
• 3 garlic cloves, smashed
• 1 carrot, 1/2-inch cubes
• 2 celery ribs, with green tops, chopped
• 1 lb red potatoes, quartered
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1 cup dry red wine or 1 cup broth
• 2 cups beef stock
• 1 tablespoon grape jelly or 1 tablespoon red currant jelly

Recipe

• 1 heat a deep, heavy bottomed skillet over high heat, then add 1 tablespoons extra virgin olive oil.
• 2 season meat with salt and pepper, then caramelize the meat 2 minutes on each side.
• 3 cut leek lengthwise, then cut into 1/2 inch slices across.
• 4 wash under running water in colander, separating all the layers, drain well.
• 5 remove steaks from pan and reduce heat to medium high.
• 6 add butter to the pan and the leeks, garlic, carrot, celery and potatoes.
• 7 season veggies with salt and pepper.
• 8 add thyme and bay leaves.
• 9 saute veggies 10 minutes.
• 10 add flour, cook 1 minute.
• 11 whisk in red wine and reduce 1 minute.
• 12 whisk in broth and bring to a bubble.
• 13 stir in jelly.
• 14 slide meat into pan.
• 15 simmer over medium heat 1 to 10 minutes.
• 16 (after cooking the steaks, and letting them rest a few minutes, i cube the meat.
• 17 we serve this stew-style in big shallow bowls.
• 18 it's easier for us to have the meat cubed into bite sized portions.).