Description
A hearty beef stew featuring tender chuck roast and root vegetables, finished with a sophisticated and creamy peppercorn sauce.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 3 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 3 large carrots, sliced into rounds
- 3 large potatoes, cubed
- 2 tbsp whole black peppercorns, coarsely cracked
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season beef cubes with salt and pepper, then dredge them in flour until lightly coated.
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches until seared on all sides, then remove and set aside.
- In the same pot, sauté diced onions until translucent, then add minced garlic and cook for 1 minute.
- Pour in one cup of beef broth and scrape the bottom of the pot to release the browned bits.
- Return the beef to the pot and add the remaining beef broth, carrots, and potatoes.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours or until beef is fork-tender.
- While stew simmers, melt butter in a small pan over medium heat. Add cracked peppercorns and toast for 2-3 minutes until fragrant.
- Stir the toasted peppercorns and heavy cream into the stew.
- Simmer uncovered for 10-15 minutes until the sauce thickens and becomes velvety.
- Garnish with fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American