Red Wine-Braised Beef with Peppercorn Cream Sauce

When I was in Oregon a couple months ago, I came upon a vineyard that I wanted to visit Schmidt Family Vineyards.  I was hoping to take my mom and grandma there for lunch, but the restaurant schedule didn't coincide with ours.  My next visit to Oregon though, I will be sure to check out their charming place.

Their website did however feature all the items from their past menus...and recipes!  I was so excited to see this one.  It just sounded so comforting, warm and satisfying...and I was right!  This was incredibly easy and did not disappoint.

Red Wine-Braised Beef with Peppercorn Cream Sauce
Courtesy of Schmidt Family Vineyards

3 Tbl vegetable or canola oil
2 lbs. Chuck Stew Meat
2 ribs celery, chopped
1 small onion, chopped
2 large carrots, finely chopped
2 tsp dried thyme
2 tsp dried basil
2 garlic cloves, minced
1 cup red wine
1 cups beef stock
1 Tbl tomato paste

Sauce Ingredients:
1 cup heavy cream
1 Tbl black peppercorn, coarsely chopped
1-2 tsp grainy mustard
1-2 Tbl "Better than Bouillon" (Beef base)

In a Dutch oven,heat vegetable oil over high heat until very hot.

Season beef, transfer to dutch oven and cook until browned on both sides, about 3 to 4 minutes per side.  Transfer to plate and set aside.  Add onion, celery, dried thyme, dried basil, and carrots to teh Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 5-7 minutes.  Add garlic and tomato paste and cook for 2 minutes.  Add red wine and stir well to loosen up any bits from bottom of pan.  Add beef stock and stir well to combine.

Return stew meat to pot and bring to a boil.  Cover dutch oven and transfer to 300 degree oven.  Let it bake for 1-1/2 hours, then check for tenderness.  Take out Dutch oven and let sit covered for 1/2 hour.

For the cream sauce, bring cream , black pepper and bouillon to a rapid boil in a sauce pan.  Reduce by half.  Add grainy mustard,  Season to taste if necessary.

To Serve:

Best with basil mashed potatoes or buttered noodles.

Ladle beef sauce over your choice of potato or noodle and drizzle with the peppercorn cream sauce.

Enjoy with a full bodied Cabernet Sauvignon or Syrah.

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