Tuscan Peposo (Black Pepper Beef Stew)
A bold Tuscan beef stew cooked with red wine, garlic, black pepper, and a touch of tomato. Simple ingredients, deep flavour.
Chef’s notes
Peposo comes from Impruneta near Florence, traditionally cooked for hours over low heat. The secret is time, black pepper, and patience. A little tomato paste adds depth without changing its rustic identity.
Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 3 hours
Ingredients
- 1 kg beef for stewing (chuck or similar)
- 750 ml red wine
- 4 garlic cloves
- 2 tbsp black pepper (coarsely ground)
- 1 tbsp tomato paste
- Salt
- Extra virgin olive oil
Directions
- Cut beef into large chunks.
- Place in a pot with garlic, black pepper, tomato paste, and a drizzle of olive oil.
- Add red wine to almost cover the meat.
- Cook on very low heat for about 3 hours.
- Stir occasionally, add a little water if needed.
- Rest 10 minutes, adjust salt, serve hot.
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