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1
Bring the beef to room temperature.
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2
Pat dry and sprinkle with salt.
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3
Dredge the beef lightly in flour, shaking off the excess.
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4
Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat.
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5
Brown half the beef and transfer to a plate.
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6
Add another 1 tablespoon EVOO to the pot and brown the remaining beef.
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7
Return all the beef to the pot and add the stock and enough water to cover the beef.
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8
Stir in the garlic and bay leaf and bring to boil.
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9
Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours.
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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.
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11
When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes.
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12
Drain and return to the hot pot.
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13
Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency.
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14
Stir in the sage and season with salt and pepper.
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15
Divide the beef and sauce among bowls and sprinkle with parsley.
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16
Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal.
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17
Reheat gently, adding water as needed to thin the sauce.
