The Simplest Leeks Stew Recipe You’ll Ever Need

Now this is the ultimate vegan recipe if you like oniony flavors. It works well for meat fans too, as it can be added as garnish to a bunch of dishes, like roast fowl, pork and so on. And it is as easy to cook as 1 2 3.

leeks, garlic and onion

Leeks, garlic and onion are the main ingredients of this recipe. In other variations, you will also find black olives.


  • 3 leeks, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 3-5 garlic cloves, finely chopped
  • 1 1/2 cups chicken stock
  • 1  cup tinned tomatoes, peeled and chopped
  • Salt and freshly ground pepper to taste
  • mixed French herbs.

I usually mix my own herbs (rosemary, fennel, basil, thyme,  marjoram and lavender, in equal parts). If you don’t have them in your garden, forget the DIY … Buy them, there’s nothing wrong with store bought herbs.

In a skillet, heat the oil, add the leeks, together with the onion and garlic,  and cook, over moderate heat, until softened, for about 10 minutes. Add stock and the tomatoes and season with salt, pepper and herbs de Provence.  Cover and cook, stirring, for about 7 more minutes. That’s it, you are done.