Smoky Beef And Leek Stew

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Ingredients

1 small red bell pepper, chopped

1/2 lemon

2 medium artichokes

1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

All-purpose flour, for dredging

1/4 cup pure olive oil

6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise

2 bay leaves

4 garlic cloves, thinly sliced

1 tablespoon sweet pimentón (see Note)

1 cup finely chopped flat-leaf parsley

20 peppercorns, coarsely crushed

1 cup dry red wine, preferably Rioja

1 quart beef stock or canned low-sodium broth

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