| Level: | Easy |
| Total: | 5 hr 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds beef stew meat, cut into 2-inch cubes
- Kosher salt
- All-purpose flour, for dredging
- 2 to 3 tablespoons EVOO
- 2 cups beef stock
- 5 or 6 cloves garlic, crushed
- 1 large bay leaf
- 2 cups dry red wine
- 2 tablespoons tomato paste
- 1 1/2 tablespoons coarsely ground pepper
- 4 starchy potatoes, peeled and cubed
- 8 ounces Taleggio, cow’s milk Robiola or other ripe soft-rind cheese
- 1 cup milk or half-and-half
- A few fresh sage leaves, torn
- Coarsely chopped fresh flat-leaf parsley, for garnish
Instructions
- Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
- Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
- When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
- Divide the beef and sauce among bowls and sprinkle with parsley.
- Cook’s Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 721 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 57 g |
| Cholesterol | 173 mg |
| Sodium | 1369 mg |
Reviews
Very good. Next time I might try starting it on the stove for browning, then doing the rest in the slow cooker so I don’t have to watch the stove. The person who said they burnt theirs obviously had the stove turned up too high.
Not sure what type of beef was used but I chose chuck…better than stew meat. Keep a watchful eye on as this simmered down and burned within 2 hours…love Rachel’s recipes but having to start 2nd batch …not real happy at this point. We will see…
So yummy and yet so simple and easy to make. My 20 month old loved it asas did we. Thank You!
This dish is so delicious! Instead of mashing the potatoes, I sliced them pretty thick with the milk and a little butter. Great meal.
OMG this is sooooooo full of flavor, it is so worth the effort. I think she should re name it though the name does not do it justice, I saw her make it so I new what it was and she called it a black pepper wine beef stew. A must try, thank you Rachael Ray!!!
Rachael, Rachael, Rachael!! This was so good. Didn’t change a thing. I did not make the potatoes only the beef. I just made regular mashed potatoes to go with it, but it was an excellent dinner. I love pepper and I don’t think there was too much in it. Such a comforting meal! Thanks you!
Very tasty. Next time I will use a little less pepper.
This was really Yummo…I added mushrooms because I had them and needed to use them and I didnt add the cheese to the potatoes…but the wine flavor came thru so nicely and the meat was very tender. We loved it!
This was wonderful. It took inexpensive cuts of meat and turned them into tender, rich flavored morsels. I have already sent this on to nseveral friends.
I love this! I’m a huge black pepper fan. I had trouble finding taleggio cheese so I left it out. Would be great over egg noodles.