Bakula Beef Stew

Well winter is slowly creeping to the east coast and nothing is more warming, filling, and satisfying than a good stew.  I'm not sure where this recipe came from, grandma, or a cookbook, but all I know is that my Dad made this for me 2 years ago, and Chelsea was kind enough to pass on the recipe.  So.....the Bakula beef stew!   EVERYONE MAKE IT!!!

3 large leeks

2 tbls olive oil

1 1/2-2 lbs boneless beef chuck roast cut into 2in chunks

2 tbls all purpose flour

1 tsp salt

½ tsp black pepper

¼ cup balsamic vinegar

3-4 cups water

-       cut leeks in half long wise, and then into ½ inch pieces.  Cut all BUT the last 2 inches of dark green.

-       -heat olive oil in skillet over med high heat.

-       Add beef to brown 8-10 min

-       Add all leeks but ½ a cup (for garnish) to the beef and stir often for 4-5 min

-       Sprinkle all with flour, salt and pepper. Cook for 3-4 more min to brown flour

-       Add balsamic and de-glaze (bring to boil to lift burnt bits off the pan)

-       Add 2 cups h2o and bring to boil.  Continue stirring

-       Reduce heat and cover pan.  Simmer stew till the 

     sauce is thick and the meat can be cut with 

     a fork, aprox. 2 hours

-       Add water as you need to keep meat moist. I added 1 cup after about an hour and a half.

This is supposed to be made with popovers.