Description
A luxurious, slow-cooked beef casserole featuring a creamy peppercorn sauce. Tender chunks of beef are seared and simmered until they melt in your mouth.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 3 tbsp butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp whole black peppercorns
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325F (160C).
- Season the beef cubes with salt and pepper, then toss in flour until lightly coated.
- Melt 2 tablespoons of butter in a large oven-proof pot or Dutch oven over medium-high heat. Brown the beef in batches until a deep crust forms on all sides, then remove beef to a plate.
- Add the remaining tablespoon of butter to the pot. Sauté the diced onion and garlic until translucent and fragrant.
- Pour in a splash of beef stock to deglaze the pan, scraping up all the brown bits from the bottom.
- Return the browned beef to the pot. Stir in the remaining beef stock, Worcestershire sauce, and whole peppercorns.
- Cover the pot with a tight-fitting lid and transfer to the oven. Bake for 2 to 3 hours, or until the beef is fork-tender.
- Remove the pot from the oven and stir in the heavy cream.
- Simmer on the stovetop over low heat for 10-15 minutes until the sauce is thickened and glossy.
- Garnish with fresh parsley and serve hot over mashed potatoes or noodles.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: European/American