Ingredients
- 4 pounds beef, cut into 1/2-inch chunks
- 6 tablespoons vegetable oil
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 4 pounds leeks, trimmed of roots and green parts
- 2 cups rolled oats
- ⅔ cup parsley
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Nutritional Information
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Nutritional analysis per serving (8 servings)
607 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 55 grams protein; 142 milligrams cholesterol; 374 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper. Bring to a boil, cover and simmer until meat is tender, about 2 1/2 hours.
- Meanwhile, split the leeks in half, rinse them well and slice them thinly. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes. Transfer to a plate. Repeat with the remaining leeks.
- When meat is done, remove the pot from the heat, remove the meat and let cool. Skim the fat from the pot. Over high heat, bring the broth to a boil and stir in the oats. Return to a boil, reduce heat and simmer 30 minutes.
- When the oats are done, stir in the meat and warm thoroughly. Serve garnished with the parsley.
3 hours 15 minutes
Dining and Cooking