Terrine of beef chuck stewed with leeks


  • Serves: 8
  • Preparation: 15 min
  • Cooking: 2h30

oil (peanut or olive)
6 leeks
2 onions
2 carrots
1 head of garlic
1 bay leaf
1 branch of thyme
4 tomatoes
2 liters of ordinary red wine
1 liter of white poultry
coarse salt, fine salt, black pepper mill

Vinaigrette :
3 tablespoons of balsamic vinegar
12 tablespoons of olive oil
1 tablespoon chopped black olives
1 tablespoon capers
1 tablespoon chopped white onion
3 tablespoons of boiling juice from the chuck
fine salt, black pepper from the mill


Peel, wash, drain, coarsely chop vegetables (reserve onions).
Peel, wash, drain the leeks. In the open, cook them “al dente” for about 30 minutes in a large quantity of boiling salted water. Drain and refresh in ice cold water, drain again, squeeze, wrap in a clean cloth, set aside.
Preheat the oven to 160 ° (5/6 th).
In a casserole, over low heat, with a little olive oil, color the chuck on all sides. Add and sauté the vegetables for a few minutes. Wet with the red wine. Bring to a boil, add the white chicken stock. Cover, bake and cook for 2 hours 30 minutes.
Reserve and allow the chuck to cool on a plate. Skip the Chinese cooking juice, reserve.
With a knife, crumble the chuck. In a nonstick skillet, with olive oil, sauté with chopped onions. Season and add 3 ladles of cooking juices.
Filming the inside of the terrine. Blend (garnish) the walls of the frayed leek. Spoon the stew with alternating layers of leeks sliced ​​in half. To film the terrine, to reserve it 2 hours in the refrigerator.
Prepare and reserve the vinaigrette in a gravy boat.
Serve as input accompany with a julienas wine.