Description
A hearty beef stew featuring tender chuck beef, root vegetables, and a sophisticated, spicy peppercorn cream sauce.
Ingredients
Scale
- 2 lbs beef chuck, cubed
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp whole black peppercorns
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 tbsp crushed black peppercorns
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- Season the beef cubes with salt and pepper, then toss them in flour until lightly coated.
- Heat oil in a Dutch oven over medium-high heat and brown the beef in batches until a crust forms on all sides. Remove beef and set aside.
- In the same pot, add onions and carrots. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and tomato paste, cooking for 2 minutes to concentrate the flavors.
- Return the browned beef to the pot. Pour in the beef broth and add the whole peppercorns.
- Cover and simmer on very low heat for 2.5 to 3 hours, or until the beef is tender.
- While the stew simmers, melt butter in a small pan and toast crushed peppercorns for 1 minute.
- Whisk in a splash of broth and the heavy cream, simmering for 2 minutes until thickened.
- Stir the peppercorn cream sauce into the stew on low heat for 5 minutes.
- Garnish with fresh parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Fusion