2 pounds beef, cubed for stew
10 cloves garlic, peeled
1 teaspoon sea salt
1 scant tablespoon black peppercorns
1 bottle decent red wine (750 ml)
Crack the peppercorns in a mortar (watch out, they like to skip
all over the kitchen). Put the beef, garlic, salt, and pepper in
a large pot, preferably terracotta. Pour the wine over until it
just covers the meat. Bake in a 375-degree oven for about three
Note: If your pot is pyrex or metal, lower the temp to 350 or 325.
I cook this in a large crockpot set on high for about five or six
hours (that's 300 degrees).