Introduction: 3 Peppercorn Stew

Picture of 3 Peppercorn Stew

Cold winter months give way for Hearty stick to the ribs Beef Stew.

This recipe has 3 types of peppers in it making this rich and succulent.

Do you like licorice? Well my stew has Fennel in it, a crunchy veggie with a slight anise flavour.

Because stew is slow cooking you can use the stems of the fennel which get so soft they melt in your mouth and add a European twist to this 3 Peppercorn Stew.

Served over Garlic Smashed potatoes, comfort food at its best!

Step 1: Sauteeing

Picture of Sauteeing

3 lb cubed, stewing beef ( IE: short rib, chuck, blade)
1/2 cup chopped fennel or celery

1 lg. carrot, peeled and cut into large chunks

1 med. onion, diced

1 cup sliced button mushrooms

1 pepper, seeded and cut into large chunks

1 cup red wine

salt & pepper to taste

1 tsp sechuan pepper

1 tsp dried oregano

2 cloves garlic, smashed

1/2 container of prepared 3 Peppercorn Sauce ( I used Summer Fresh brand)

vegetable oil

Preparation

In a preheated med. size skillet brown the meat in 2 tbsp. oil until all sides are golden brown and caramelized. Place pieces in a Crock pot or Dutch oven.

Add another 2tbsp of oil if needed to the pan and sauté all of the vegetables and garlic for 5 min until slightly softened, season to taste lightly.

Add vegetables to the pot. Pour wine into the pan and deglaze, swirling the mixture to loosen any sticky pieces left on the bottom. Tip this mixture over the meat and vegetables. Sprinkle the herbs and spices over top and place on lid.

Cook in a preheated 325F oven for 3 hrs or in a Crockpot on high for 4 hrs or low for 6-8hrs. Crockpot time depends on your schedule

I hour before stew is ready, tip in the Peppercorn sauce and stir into the stew. Cover and continue cooking. This will thicken, giving you a creamy, tasty gravy.

Step 2: Smashed Garlic Potatoes

Picture of Smashed Garlic Potatoes

Ingredients:
3 lb peeled, quartered potatoes
1 1/2 cup milk
3 tbsp butter
1 tsp salt or to taste
4 cloves garlic, peeled and minced
Preparation
In a pot large, enough to hold the potatoes, add enough water to barely cover. Bring to a boil on high heat. Immediately turn the heat to medium, (#5-6} and continue cooking until a fork easily pierces the potato.
Drain in a colander and set aside.
Meanwhile place milk , butter and garlic into the pot and back onto the burner on med. heat. Cook for 5 min to soften the garlic. This infuses the potatoes with a delicate garlic flavour.
Gently tip potatoes back into the pot. Using a potato masher smash the potatoes, leaving some chunks for texture. Taste for seasonings and texture. Be adventurous, add more butter or milk if you'd like.
*If you are watching your calories substitute a non-dairy milk or broth!*
Scoop a portion of mashed potato onto a plate and top with stew.
Enjoy with love
Serves 4-6

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