Beef Stew with Leeks

Name: 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