Slow-Cooked Beef With Red Wine And Peppercorn Sauce Recipe

Cooking Directions

• STEP 1.Season the beef with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 2.Transfer the beef to a slow cooker and add red wine, beef broth, garlic, onions, and a bouquet garni of thyme, rosemary, and bay leaves.
• STEP 3.Cook on low heat for 6-8 hours, until the beef is tender and easily shreds with a fork.
• STEP 4.Remove the beef from the slow cooker and set aside. Strain the cooking liquid and discard the solids.
• STEP 5.In a saucepan, melt butter and whisk in flour to make a roux. Gradually add the strained cooking liquid, whisking constantly.
• STEP 6.Simmer the sauce until thickened, then stir in crushed peppercorns and adjust the seasoning with salt and pepper.
• STEP 7.Slice the beef and serve with the red wine and peppercorn sauce. Garnish with fresh herbs, if desired.

Cooking Tips

• For a deeper flavor, marinate the beef in red wine and herbs overnight before cooking.
• If you don't have a slow cooker, you can also cook the beef in a Dutch oven in the oven at 325°F (160°C) for 3-4 hours.
• To make the sauce extra creamy, stir in a splash of heavy cream at the end.

Storage and Serving

• Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the beef and sauce in a saucepan over low heat, stirring occasionally.
• Serve the slow-cooked beef with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.