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1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1.5 kg cubed stewing beef
2 tbsp vegetable oil
2 leeks
2 onions
1 tbsp butter
2 large garlic cloves, minced
1/4 cup chopped parsley
1/4 cup cognac, or brandy
2 cups red wine
1 cup beef broth, or bouillon
1 1/2 tsp dried marjoram
1/2 tsp freshly ground black pepper
1/4 tsp salt
Mix flour with salt, pepper and paprika in a medium-size bowl. Coat one-third of beef at a time with flour mixture. Heat oil in a large saucepan set over medium heat. When oil is hot, shake off excess flour and brown meat on all sides. Transfer to a plate. Brown beef in 2 more batches, adding more oil, if necessary. Save any remaining flour mixture. Discard dark green ends of leeks. Trim roots and slice leeks in half lengthwise. Rinse under cold running water. Coarsely chop leeks and onions.
Reduce heat to low, remove saucepan from heat and add butter to pan. Add cut vegetables, garlic and parsley. Stir well and return saucepan to low heat. Cook, stirring frequently, until onions soften, about 5 minutes. Sprinkle with remaining flour mixture.
Place meat back in pan. Pour cognac over top and ignite. Then stir in wine and remaining ingredients. Cover and bring to a boil. Reduce heat to low and simmer, stirring often, until meat is fork-tender, about 2 to 2-1/2 hours. Serve hot.
Calories 487, Protein 45g, Carbohydrates 18g, Fat 17g, Fibre 1.2g.
We used tender leeks instead of the usual pearl onions because they add a subtle elegance to this bourguignon.