Guardian recipe for beef stew way to peppery to eat - suggestions please?

[notquitewhatIhadplanned]

Cooked this today ready for parents coming for lunch tomorrow: www.theguardian.com/lifeandstyle/2016/dec/27/rachel-roddys-tuscan-beef-stew-recipe#comment-90153942
SO peppery that dh and I couldn't speak after trying it earlier!! Any suggestions to rescue it? Would adding yogurt work do u think? Or tinned toms? TIA

Try adding cream - either normal or sour and it will give you a stroganoff type dish - but equally you could add tinned tomatoes or passata

Thanks, will try

Reheat with potatoes in? Works for saltiness .

Its such a pain - I notice some of the reviews underneath say ots very peppery too.
Could mayonnaise work? - thats what I often do for too hot curries, but add after reheating so it doesn't curdle.

Adding anything that increases the volume of sauce will help because there'll be less pepper for each ml of sauce than before.

You could add a couple of cans of red kidney beans and some smoked paprika. And I would TBH chop and fry few onions as well and add them together with beans to balance out spiciness.
I think people who write recipes like that should realise that there are many varieties of black pepper! Each with different flavour.
www.seriouseats.com/2012/07/taste-test-black-pepper-what-are-differences-in-varieties.html

Thanks V much everyone, I took out all the meat and heated it up in some chopped toms, beef stock and even more wine(!). Was delicious in the end. Yes think it must have been a very spicy lot of black pepper. Upside is I have a substantial quantity of some very well seasoned stock for the freezer