- 1½ lbs beef stew meat
- ½ tsp coarse salt
- 1/8 tsp black pepper
- 2 Tbs olive oil
- ½ c diced white onion
- ¼ c diced carrots
- 2 celery ribs, diced
- 3 Tbs tomato paste
- 1½ Tbs flour
- ½ c dry red wine
- 1 ½ c low sodium beef broth
- 2 tsp chopped fresh rosemary, plus a little more for garnish
- 1 Tbs chopped fresh thyme
- 1 large russet potato
- ½ Tbs vegetable oil
- 1 large leek, white and light green parts sliced and rinsed
- Salt and pepper to taste
- ½ c whole milk
- 2 Tbs sour cream
- 2 large eggs
- ¼ c shredded Gouda cheese
- ¼ c flour
- 2 ½ tsp baking powder
- Preheat oven to 325°F.
- Season beef with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- Brown beef on all sides, about 10 minutes.
- Work in batches if the pot is not big enough to fit all the meat in one layer.
- Transfer browned meat to a plate, and cover loosely with foil.
- Add onions to the pot and cook until beginning to brown.
- Add carrots and celery and cook until vegetables have softened, about 5 minutes. Stir in the flour and cook another 2 minutes.
- Slowly whisk in the wine and beef broth to prevent lumps. Reduce heat to a simmer, and return the beef to the pot.
- Cover with lid, place in the oven, and cook until the beef is tender, about 2 hours.
- Add rosemary and thyme, cover, and continue to cook another 30 minutes.
- Remove pot from oven. If sauce looks too thick, add a bit more beef broth to thin it out. Keep pot covered so beef stays warm.
- While the beef cooks, wash the potato and pierce with a fork.
- Microwave until soft, about 7-10 minutes, turning once halfway through.
- Scoop cooked flesh out of the potato into a medium bowl and mash. Set aside.
- Heat vegetable oil in a small saute pan over medium heat.
- Add leeks and cook until softened but not browned, about 5 minutes.
- Season with salt and pepper. Remove pan from heat.
- Add leeks, milk, and sour cream to the potato; whisk together.
- Whisk in the eggs and Gouda cheese. Whisk in the flour and baking powder. Batter should be thicker than pancake batter.
- Heat a waffle iron and coat with non-stick spray.
- Pour batter into the waffle iron and cook until lightly browned.
- Remove waffles to a serving plate.
- Top each waffle with some beef and gravy. Garnish with rosemary leaves.