Pepper beef stew

By Michael Bonacini
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  • 680 grams stewing beef, cubed
  • 1/2 (2.5 milliliters) teaspoon salt
  • 3 tablespoons (45 milliliters) whole peppercorns, crushed
  • 2 tablespoons (30 milliliters) olive oil
  • 6 cloves garlic, peeled and crushed
  • 1 tablespoon (15 milliliters) flour
  • 3 cups (720 milliliters) dry red wine


  1. Preheat oven to 325 F (160 C).
  2. Season beef with salt and roll in crushed peppercorns.
  3. In a large earthenware pot, add olive oil and heat. Add beef cubes and brown. Add garlic cloves and cook one minute. Add flour, stir in, and cook one minute. Pour over red wine and stir in. Cover and cook two and a half hours, or until meat is tender and sauce has thickened.


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