This leek stew with black olives is a budget-friendly, vegetarian recipe ideal for the cold months of the year. You’ll love the unique flavor of white wine in this delicious stew.
Leek stew is one of my favorite Spring recipes. I love onion and I love leeks even more, so for me, this recipe has the perfect flavor. The addition of black olives and white wine gives the stew a unique and flavorful twist that sets it apart from other stews. This recipe is very easy to cook, no special cooking skills needed, but the preparation part will take a while.
Leek stew is a classic, hearty and comforting dish that is loved by many. The origins of this stew are not clear, but it’s thought to have been popularized in Mediterranean and European cuisines. It is a staple dish in many households, particularly during the colder months, as it’s warm and comforting.
Here’s everything you need to know to make the best leek stew.
Complementary ingredients for leek stew
- To make a creamier leek stew, you can add a cup of heavy cream or coconut cream during the last 5 minutes of cooking.
- For a more rustic and filling leek stew, you can add diced potatoes or carrots during the initial cooking process.
- To give the leek stew a smoky flavor, you can add a tbsp of smoked paprika to the stew during the last 5 minutes of cooking.
- If you want the non-veg version, you can also eat this with cooked lamb. They go amazingly well together.
Tips for making the best stew with leeks
- Choose Fresh Leeks: Select fresh leeks that are firm and have crisp, green leaves. Avoid leeks with wilted or yellowed leaves.
- Clean Thoroughly: Leeks often have sand or dirt trapped between their layers. To clean them, cut off the roots and the dark green tops, leaving the white and light green parts. Slice the leeks lengthwise, then rinse them under cold running water, separating the layers to remove any debris. Here’s a great guide on how to clean leeks. Maybe it will help you out.
- Sauté the Leeks: Start by sautéing the leeks in a bit of olive oil or butter until they become soft and slightly caramelized. This will enhance their flavor and add depth to your stew.
- Use Flavorful Broth: Choose a good-quality vegetable or chicken broth as the base of your stew. A flavorful broth will enhance the overall taste of your leek stew.
- Add Complementary Ingredients: Leeks pair well with ingredients like potatoes, carrots, celery, garlic, and fresh herbs such as thyme or rosemary. Consider adding these complementary ingredients to your stew for added flavor and texture.
- Simmer Slowly: Allow your leek stew to simmer gently over low heat. This slow cooking process will help meld the flavors and create a rich, savory stew.
- Season Thoughtfully: Season your leek stew with salt and pepper to taste. Be mindful not to oversalt, as the broth may already contain some salt.
- Customize to Your Taste: Leek stew is versatile, and you can adjust the ingredients and seasonings to suit your preferences. Feel free to experiment with different herbs and spices to create a unique flavor profile.
- Serve with Garnishes: When serving, consider garnishing your leek stew with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil for added visual appeal and flavor.
- Enjoy with Crusty Bread: Leek stew pairs wonderfully with a slice of crusty bread or a baguette. The bread can be used to soak up the flavorful broth and enhance your dining experience.
Leek Stew with Olives
- 1 kg leeks coarsely chopped
- 100 g black olives pitted (and sliced – optional; I let mine whole)
- 1 onion diced
- ½ cup white wine
- 1 tbsp tomato paste
- 1 bunch dill small
- 1 bunch parsley small
- 1 tbsp oil
- 1 tsp salt or more, to taste
- ½ tsp ground pepper
- Heat oil in a large saucepan.
- Add diced onion and sauté for 5 minutes until golden.
- Add the chopped leeks.
- Add 1/2 cup of white wine and cover with a lid.
- Check every 10-15 minutes and add more water if necessary.
- Let it stew over medium heat until tender (about 30-40 minutes).
- Add chopped dill and parsley, ground pepper, salt, olives and tomato paste.
- Stew for another 10 minutes.
- Serve! It can also be served cold, but I prefer it warm.
If you liked this Spring stew recipe, you may also want to try the following stews: