Slow-cooked beef with red wine and peppercorn sauce


Slow-cooked beef with red wine and peppercorn sauce

Prep Time: 15 Mins Cooking Time: 2 Hours Total Time: 2 Hours 15 Mins


  • 1 tbs olive oil
  • 1.2kg-piece beef bolar blade
  • 2 large brown onions, halved, cut into thin wedges
  • 375ml (1 1/2 cups) red wine
  • 250ml (1 cup) beef stock
  • 1 x 30g can green peppercorns, drained
  • 4 large fresh thyme sprigs
  • 3 fresh or dried bay leaves
  • Mashed potato, to serve
  • Steamed green beans, to serve


  1. Heat half the oil a stockpot over medium-high heat. Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Transfer to a plate.
  2. Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
  3. Add the beef, red wine, stock, peppercorns, thyme and bay leaves to the pan. Bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is tender.
  4. Transfer beef to a plate. Cover to keep warm. Increase heat to high. Boil for 15 minutes or until the sauce reduces by half.
  5. Thickly slice the beef across the grain. Divide mash among serving plates. Top with beef and sauce. Serve with beans.