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City of Portland
Beef Stew With Green Peppercorns

2 tablespoons vegetable oil
2 14 lbs chuck steaks, trimmed, cut into 3cm chunks
1 onion, chopped
2 sticks celery, chopped
1 garlic clove, crushed
4 slices streaky bacon, chopped into 1in chunks
3 tablespoons green peppercorns
2 tablespoons parsley, chopped
1 14 cups dry white wine
23 cup beef stock
2 bay leaves


Preheat the oven to 300F Heat the oil in a casserole pan set over a high heat and tip in the meat. Fry the meat until browned before removing from the pan. Leave on one side. Lower the heat and fry the onion, celery, garlic and bacon until lightly coloured. Crush 2 tablespoons of the peppercorns, using a pestle and mortar before adding them to the pan along with the parsley. Stir in the wine and stock and add the bay leaves. Cover with a lid and bake in the oven for 1 1/2 - 2 hours. Add the remaining tablespoon of peppercorns at the end of cooking and serve the meaty casserole with potatoes.

Source: www.food.com