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Once the beef is tender and the sauce has reduced to your liking, it’s time to taste and adjust the seasoning. A pinch more salt might be necessary, and remember, the long cooking process mellows the black pepper's spice, leaving a warm, aromatic flavor profile.
Serve the piping hot stew with slices of crusty bread or creamy polenta. The rich, savory flavors are enhanced by the wine's subtle acidity and the aromatic garlic and pepper.
A Touch of Culinary Wisdom
The host emphasized a useful tip: let the stew cool overnight in the refrigerator. This step allows the fat to rise and solidify on top, which can be removed to create a leaner, more concentrated sauce—a technique that elevates the overall flavor.