Beef Stew With Green Peppercorns

Ingredients

• 2 tablespoons vegetable oil
• 2 1/4 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 1/4 cups dry white wine
• 2/3 cup beef stock
• 2 bay leaves

Directions

1. 1

   Preheat the oven to 300°F 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.

2. 2

   Lower the heat and fry the onion, celery, garlic and bacon until lightly coloured.

3. 3

   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.

4. 4

   Cover with a lid and bake in the oven for 1½ - 2 hours.

5. 5

   Add the remaining tablespoon of peppercorns at the end of cooking and serve the meaty casserole with potatoes.