Beef Stew With Leeks

Ingredients

• 3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
• 2 pounds beef stew meat, cut into 1 1/2-inch chunks
• Kosher salt and cracked black pepper
• 1/2 large Spanish or sweet onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 large leek, cut into thick rounds, washed well in cold water, drained
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 3 to 5 cups water
• 1 fresh bay leaf or 2 dried leaves
• 1 large sprig rosemary
• 1 sprig thyme
• 1 sprig sage
• 2 cinnamon sticks
• Extra-virgin olive oil
• Grated orange zest
• 1 tablespoon roughly chopped parsley