Black Pepper Beef Recipe

Name: Black Pepper Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

1248

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 pounds beef stew meat, cut into 2-inch cubes, Kosher salt, All-purpose flour, for dredging, 2 to 3 tablespoons EVOO, and more.

Yes, Black Pepper Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Pepper Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions