Fry the vegetables, onions, bay leaf and peppercorns in cooking oil over medium heat. Stirring until light brown.
Place the beef in with the vegetables and pour in approximately one-quarter of the red wine. Cover the saucepan and leave on low heat for about 2 1/2 hours to stew. The liquid should not boil but only lightly simmer. From time to time pour in a little red wine and turn the beef several times.
Stir in the creme fraiche into the juice and leave the sauce to thicken uncovered over a high heat. Season the sauce with salt and pepper.
Cut the beef into pieces and serve with the vegetables and sauce.
Peel the soup vegetables, wash and cut into small pieces. Rinse the meat briefly with cold water and rub with salt and pepper on all sides.
Heat the oil in a saucepan and brown the beef at high heat on all sides. Remove the beef and set aside.
Remove the beef from the saucepan, cover and keep warm. Pour the remaining vegetables and juice through a sieve. Set the vegetables aside and place the juice in a fresh saucepan.