Springtime Strogenoff

Braised Beef Spring Stroganoff

Ingredients

Braised Beef

• 2 lbs stew meat

• Salt

• Neutral cooking oil

• 2 tablespoons cornstarch

• 1 cup dry rosé wine

• 17–20 oz beef bone broth

• Handful of fresh thyme sprigs

• 2 garlic cloves

Rice

• 2 cups long-grain white rice

• 1 bay leaf

• Salt

• Olive oil

Spring Stroganoff Mixture

• 1 large leek (or 2 small leeks), quartered and chopped

• 2 tablespoons butter

• 1 garlic clove, minced

• 8 oz crème fraîche

• 1 teaspoon cracked black pepper

• Chopped chives, for garnish

• Red pepper flakes, for garnish

• Freshly ground black pepper, for serving

Braise the Beef

1. Preheat oven to 325°F.

2. Season the stew meat generously with salt.

3. Heat a Dutch oven or large heavy-bottomed pan with a lid over medium heat.

4. Add a small amount of neutral cooking oil and brown the stew meat on all sides. Work in batches if necessary—do not overcrowd the pan.

5. Once all the meat is browned, return it to the pan and sprinkle in the cornstarch. Stir continuously and allow the cornstarch to toast and brown slightly, about 2–3 minutes.

6. Add the rosé wine and scrape up any browned bits from the bottom of the pan. Stir until the wine and cornstarch are fully combined.

7. Add the beef bone broth, thyme sprigs, and garlic cloves. Stir well.

8. Cover with a lid and place in the preheated oven.

9. Braise for approximately 2½ hours, or until the beef is fork-tender.

Cook the Rice

When about 20 minutes remain on the braise:

1. Bring a large stockpot of water to a boil.

2. Add the rice, bay leaf, a generous pinch of salt, and a drizzle of olive oil.

3. Cook uncovered for approximately 20 minutes, or until the rice is tender.

4. Drain the rice and return it to the pot.

Prepare the Leeks

1. While the rice cooks, thoroughly wash and drain the leeks.

2. Heat a large skillet over medium heat.

3. Add the butter and allow it to melt.

4. Add the leeks and a large pinch of salt. Cook, stirring occasionally, until softened, about 7–10 minutes. Do not allow the leeks to brown.

5. Transfer the cooked leeks to a large mixing bowl.

6. Add the minced garlic, crème fraîche, and cracked black pepper. Stir to combine.

Finish the Stroganoff

1. Remove the beef from the braising liquid and roughly chop into bite-sized pieces.

2. Carefully spoon the remaining braising sauce into the bowl with the leek mixture, avoiding any heavily crusted bits left in the pan.

3. Add the chopped beef and stir until well coated.

4. Add approximately 2 cups of the cooked rice and gently fold everything together. Add additional rice if desired.

5. Taste and adjust seasoning with salt and pepper.

To Serve

Spoon into shallow bowls and garnish with:

• Fresh chopped chives

• Red pepper flakes

• Freshly ground black pepper

Serve warm