Red Wine Beef with Pink Peppercorns
Ingredients
- coconut oil
- 2.6 pounds beef (chuck steak or beef cheeks)
- 1 tablespoon buckwheat flour
- sea salt and black pepper to taste
- 2 carrots, roughly chopped
- 1 celery stalk, roughly chopped
- 3 shallots, roughly chopped
- 3 garlic cloves, crushed
- ¼ cup tomato paste
- a few sprigs of thyme
- 2 bay leaves
- 2 cups of red wine
- 1-2 cups of beef stock
- pink peppercorns, to garnish
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