Black Pepper Beef
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Beef Stock6 cloves
Garlic (crushed)1 large
Bay Leaf2 cups
Red Wine (dry)2 tbsps
Tomato Paste1.5 tbsps
Pepper (coarsely ground)1 cup
MilkDirections:
1
Bring the beef to room temperature
2
Pat dry and sprinkle with salt
3
Dredge the beef lightly in flour, shaking off the excess
4
Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat
5
Brown half the beef and transfer to a plate
6
Add another 1 tablespoon EVOO to the pot and brown the remaining beef
7
Return all the beef to the pot and add the stock and enough water to cover the beef
8
Stir in the garlic and bay leaf and bring to boil
9
Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours
10
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
11
When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes
12
Drain and return to the hot pot
13
Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency
14
Stir in the sage and season with salt and pepper
15
Divide the beef and sauce among bowls and sprinkle with parsley
16
Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal
17
Reheat gently, adding water as needed to thin the sauce