Beef and Peppercorn Stew

Ingredients:


1 kg (2 lb 4 oz) chuck steak, cut into bite-size cubes
2 teaspoons cracked black peppercorns (just grounded will do too)
40 g butter
2 tablespoons oil
1 large onion, thinly sliced
2 garlic cloves, sliced
1.5 tablespoon plain flour
2 tablespoons brandy or cognac
750 ml (3 cups) beef stock (chicken stock will do too)
1 tablespoons Worcestershire sauce
2 teaspoon Dijon mustard
60 ml (0.25 cup) cream



Preparation:

Toss the steak in the peppercorns. Heat half the butter and half the oil in a large casserole. Brown half the steak over high heat, then remove and set aside. Repeat for other half.

Add the onion and garlic to the pan and cook, stirring, until the onion becomes golden. Add the flower and stir until browned. Remove from heat.

Combine brandy, sock, Worcestershire sauce and mustard, and gradually stir into the onion mixture. Return to the heat, add the steak and any juices. then simmer, covered, for 1 hour and 45 mins.
 Stir in the cream and season to taste with salt and fresh ground pepper.

Delicious when served with mashed potatoes and green salad.