Serves 4 to 6

Ingredients
1kg braising steak, cubed
1 dessertspoon black peppercorns
450ml red wine
1 tablespoons plain flour
3 tablespoons olive oil
3 onions, finely diced
2 cloves of garlic, peeled and crushed
Salt and pepper
2 bay leaves
Sprig of rosemary and thyme
3 tablespoons crème fraiche

Pre-heat the oven to 150°C

Method

1. Crush the peppercorns in a pestle and mortar. Season the flour, mix with the peppercorns on a plate. Dust the cubed steak with the flour mixture.
2. Heat some of the oil in a casserole and when hot quickly brown the pieces of beef a few at a time. Remove to a plate. When the beef is all browned add the rest of the oil to the plant and fry the onions for 3 to 4 minutes, then add the garlic and fry for a further 30 seconds. Add the remaining flour to the pan and stir well, when all the juices are incorporated add the wine a little at a time, stirring well all the time.
3. When bubbling return the beef to the pan along with the herbs. Bring back to simmering point and put a lid on. Move to the oven and cook for 2 hours until the meat is tender.
4. When ready to serve remove the herbs and stir in the crème fraiche and check the seasoning.
5. Serve with mashed or baked potatoes.