How to cook
Cut the beef into cubes and roll it well in the thyme, rosemary, black pepper, olive oil, crushed bay leaves and brandy. Leave them aside for 40 minutes at room temperature.
Chop the leek stalks (well cleaned) into chunky pieces along with their green parts.
Heat the oil and stew the leeks in it with a little salt until they soften. Add the beef pieces rolled in flour to it. Fry briefly, while stirring.
Pour the wine and deglaze. Once it is almost reduced, pour the broth, by setting aside a small part of it for topping up during the cooking process.
Cook under a lid for 1 hour or more until the meat is tender. Finally, dilute with the remaining broth, if you did not have to add it during cooking. You can also add water in case you do not have enough liquid.
Note: You can use a concentrated paste of red peppers or you can make it yourself by soaking two dried peppers in water and once they are hydrated, scrape the fleshy part from them.
Sprinkle the beef and leek stew with freshly chopped parsley and serve it while it's hot.
Enjoy your meal!