Pepper Beef Stew

Yield: 4 servings

Ingredients:

• 1 ½ pounds (680 grams) stewing beef, cubed
• ½ (2.5 ml) teaspoon salt
• 3 tablespoons (45 ml) whole peppercorns, crushed
• 2 tablespoons (30 ml) olive oil
• 6 cloves garlic, peeled and crushed
• 1 tablespoon (15 ml) flour
• 3 cups (710 ml) dry red wine

Method:

Preheat oven to 325 F (160 C).

Season beef with salt and roll in crushed peppercorns.

In a large earthenware pot, add olive oil and heat.

Add beef cubes and brown.

Add garlic cloves and cook 1 minute.

Add flour, stir in, and cook 1 minute.

Pour over red wine and stir in.

Cover and cook 2 ½ hours, or until meat is tender and sauce has thickened.

Enjoy with a side of Beans in the Style of Small Birds (see recipe).

Buon appetito!