Black Pepper Garlic Beef Stew

If you like pepper, this might just be one of your new favorites.  There are a lot of different flavors going on in this recipe, but pepper is definitely the star.  I use a 5 peppercorn blend in my pepper mill which provides huge amounts of aroma and flavor.  This blend incorporates black, white, pink, and green peppercorns with allspice.

This recipe doesn’t include all of your typical beef stew ingredients (notably, there are no potatoes), but feel free to add or swap in whichever veggies you prefer.  In this version, there were already a large number of vegetables and I didn’t want to overrun the stars of the show – the beef, pepper, and garlic.

In my version, I used my Traeger grill to add some smoke flavor to the beef and carrots prior to pan searing them.  The additional smoke was definitely noticeable in the beef and added a bit more dimension to the finished product.  If you don’t have a smoker handy, this step can be omitted without impacting the final product much.

Just a warning – this recipe has a bit of a kick to it.  If spicy isn’t your thing, feel free to reduce the amount of pepper.  The heavy cream at the end definitely helps reduce the heat of the dish a bit.

Black Pepper Garlic Beef Stew

  • Servings: 4-6
  • Difficulty: medium
  • Print

A beef stew tailored for those who love pepper and garlic.

This recipe has a bit of spice to it.  If you are not a fan of very spicy dishes, reduce the amount of pepper used.  You’ll want to use a five peppercorn blend to provide complexity, such as this one available on Amazon.

Note that garlic is not crushed, but rather sliced – this is for texture.  The flavor of the garlic will blend with the stew nicely during simmer and will result in chewy garlic cloves which absorb the stew flavor and add to the overall experience nicely.


  • 1 1/2 lb steak (cut into small pieces)
  • 2 lb tomatoes (about 3)
  • 1/2 lb carrots (about 6)
  • 1 lb mushrooms (washed)
  • 6 cloves of garlic
  • 1 tbsp. canola or vegetable oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1/2 cup heavy cream
  • beef stock
  • 1 tsp oregano
  • 2 bay leaves
  • 3 tbsp. Kosher salt, plus additional to taste
  • 3 tbsp. five peppercorn blend pepper, plus additional to taste


  1. Season steak with salt and pepper.  Wash and peel carrots.  Wash and stem tomatoes.
  2. Place steak, carrots, and tomatoes in pellet grill or low temperature smoker on smoke setting for 1 hour.  If you do not have a smoker, this step can be omitted.
  3. Begin heating a sauté pan on high heat with canola oil.  Cut carrots into 1/4″ slices.  Remove top and bottom of tomatoes and quarter.  Cut garlic cloves in half and slice shallots.  Slice mushrooms.
  4. Place a 4 qt stew pot on a burner and set it to high.  Add beef stock, carrots, quartered tomatoes, oregano, bay leaves, kosher salt, and pepper
  5. First, add the garlic and shallots to the sauté pan.  Stir the garlic and shallots moving with a spatula until they begin to brown.
  6. Add steak to the sauté pan and brown.  Add mushrooms and Worcestershire sauce to sauté pan.  Let cook for about 1-2 minutes.
  7. Dump contents of sauté pan into stew pot.  Add red wine vinegar to frying pan and deglaze into stew pot.
  8. Bring stew pot to a boil.  Boil contents for about 3-5 minutes, then reduce to medium.  The stew pot should still remain boiling slightly.
  9. Cover stew pot and maintain a slow boil for 1-2 hours.
  10. Just before serving, stir in the heavy cream.

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