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