Wallonian Beef Stew with Leek and Potato
A hearty slow-cooked stew featuring tender beef, earthy leeks, and potatoes, embodying Wallonia's rustic culinary traditions. This Belgian-inspired beef recipe, ready in about 165 minutes, pairs beef chuck, leek, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cubed beef chuck
- 2, white parts only, sliced leek
- 3 medium, peeled and diced potato
- 2, peeled and sliced carrot
- 2 cups beef broth
- 1 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
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Instructions
- Step 1: Season beef cubes with salt and pepper, then coat evenly with 1 tbsp flour. Heat a large pot over medium heat and brown beef in batches for 3-4 minutes per side; set aside.
- Step 2: Add sliced leeks to the pot and sauté for 3 minutes until softened. Stir in diced potatoes, sliced carrots, and 2 cups beef broth, then return beef to the pot.
- Step 3: Add dried thyme, cover, and simmer on low heat for 2 hours until beef is fork-tender, stirring occasionally.
- Step 4: Uncover and simmer for an additional 20 minutes to thicken the sauce, adjusting seasoning if needed.
