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    Home » Recipes » Main Dishes

    Tuscan Beef Stew with Red Wine (Peposo)

    Published: Jun 2, 2021 · Modified: Aug 26, 2021 by Neriz

    Jump to Recipe

    Rich and peppery, that’s what Tuscan Beef Stew with Red Wine is all about.  Locally known as ‘Peposo,’ it’s a luscious, comfort dish that will tick all the boxes for cozy-up food. Yum!

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    (*This post contains some affiliate links)

    As ossobuco is to Lombardy, so is peposo to Tuscany — a delicious comfort dish packed with flavor in every bite of that tender chunk of beef.

    Peposo is referred to by various names:

    • Tuscan beef stew
    • Pepper beef stew
    • Tuscan peppery stew 

    As you can probably tell, pepper (i.e., peppercorns) and red wine are the primary flavor base for this stew.  Both ingredients tell you that it’s a warming dish.  

    Do not think peposo is heavy, though. It is definitely not. It will only feel heavy depending on what you serve with it.

    IF YOU WANT MORE AUTHENTIC ITALIAN RECIPES FROM TUSCANY, THEN YOU WILL LOVE THESE POSTS!

    • Tuscan Bread (Pane Toscano)
    • Torta di Mele (Tuscan Apple Cake)

    Ingredients

    An image showing all the ingredients you need to prepare Peposo at home.
    • Beef – I strongly suggest getting the chuck (front shoulder part) because it has excellent flavor with all the connective tissues and fat.  Please do not go for the lean cuts; they end up dry when cooked for hours.
    • Tomato sauce – go for your favorite brand for this peposo recipe.
    • Garlic – minced or sliced thinly.
    • Peppercorns – black whole peppercorns for crushing; preparing it this way is crucial to preparing peposo.
    • Salt – make sure you use it generously for seasoning the beef.
    • Dry red wine – as you can see in the image above, I used Chianti in this peposo recipe because that is how it’s done in the region.
    Tuscan Peppery Beef Stew in an uncovered Dutch oven, ready to be transferred to plates.

    Preparation

    Start preparing your peposo by preheating your oven to 180°C (350°F).

    Crush the peppercorns; do not ground them (photos 1 & 2).

    Using a Dutch oven, combine beef with the crushed peppercorns and add salt (photo 3).

    First part of a collage of images showing the step by step process on how to prepare Tuscan beef stew at home.

    Add garlic and tomato sauce (photo 4).

    Pour red wine into the beef.  You might not need to use the entire bottle; it should be just enough to cover the meat (photo 5).

    Mix to combine all the ingredients for peposo, then cover with the lid.

    Second part of a collage of images showing the step by step process on how to make beef stew with red wine at home.

    Place pepper beef stew in the oven for three hours.

    Take it out of the oven, taste, and adjust seasoning.

    Mix, place the lid back on, and return in the oven for another thirty minutes.

    Transfer your peposo into bowls or plates.

    Serve.

    A closer shot of peposo, highlighting the peppercorns and the sauce coating the chunks of beef.

    Helpful tips

    • You can also use mortar and pestle to crush the peppercorns, but make sure you don’t pound it so they don’t result in ground (finer) pepper.
    • If you are not a fan of garlic, keep them whole when you add them.  You can then pick and remove them later when you are adjusting the seasoning of the sauce of your Tuscan beef stew.
    • Do not pour the wine all at once. You should only use enough to cover the beef.  For your reference, I only used two cups of red wine for this peposo recipe.
    A piece of bread dipped into the beef stew, and used to scoop up bits of beef.

    Recipe variation

    • Tomato paste. Some add at least a tablespoon of tomato paste with the tomato sauce when they make peposo, so feel free to do that.
    • Other types of red wine.  While Chianti is traditionally used for making this Tuscan beef stew, you can, of course, use other types — but it will not be the same as how the locals prepare it.

    FAQs

    Can I cook it on the stove top instead?

    Yes, you can.

    Depending on the size of the cuts of beef, you might need to cook your peposo for a longer time.

    What do I serve with it?

    Tuscan bread goes excellently with peposo because it absorbs all the flavor of the peppery beef stew.

    You don’t even need to toast it, just take a chunk and dip it in the sauce.  Yum!

    Looks absolutely delicious right? Give peposo a try this weekend, and let me know what you think! 🙂

    Text for Roundup Sections
    • Traditional Italian Recipes: Regional Italian Dishes
    • Best Italian Street Food Recipes
    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Peposo Recipe (Tuscan Beef Stew with Red Wine)

    Something to keep in mind when the weather cools down, Tuscan Peppery Beef Stew (locally known as 'Peposo') is a luscious, comfort dish that will tick all the boxes for cozy-up food. Enjoy!
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    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 3 hours 30 minutes
    Total Time: 3 hours 45 minutes
    Servings: 6
    Calories: 270kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Le Creuset Dutch Oven (4.5 qt.)
    • Rubber Spatula

    Ingredients

    • 1/2 to 3/4 tbsp peppercorns
    • 2 lbs beef (chuck)
    • 1 tsp salt
    • 8 cloves garlic, minced
    • 1 cup tomato sauce
    • bottle dry red wine

    Instructions

    • Start preparing peposo by preheating your oven to 180°C (350°F).
    • Crush the peppercorns for this peppery beef stew — do not ground them.
    • In a Dutch oven, combine beef with the crushed peppercorns and salt.
    • Add garlic and tomato sauce.
    • Pour red wine into the beef.  (You might not need to use the entire bottle; it should be just enough to cover the meat).
    • Mix to combine all the ingredients then cover with the lid.
    • Place in the oven for 3 hours.
    • Take out of the oven, taste your peposo, and adjust seasoning if required.
    • Mix, place the lid back on, and return in the oven for another 30 minutes.
    • Transfer your peposo into bowls or plates.
    • Serve.

    Notes

    • Cook’s Tip #1:  You can also use mortar and pestle to crush the peppercorns, but make sure you don’t pound it so they don’t result in ground (finer) pepper.
    • Cook’s Tip #2:  If you are not a fan of garlic, keep them whole when you add them.  You can then pick and remove them later when you are adjusting the seasoning of your peposo sauce.
    • Cook’s Tip #3:  Do not pour the wine all at once. You should only use enough to cover the beef.  For your reference, I only used two cups of red wine in this peposo recipe.

    Nutrition

    Serving: 283g | Calories: 270kcal | Carbohydrates: 11g | Protein: 33g | Fat: 8g | Saturated Fat: 2.5g | Monounsaturated Fat: 5.5g | Trans Fat: 0.514g | Cholesterol: 112mg | Sodium: 1134mg | Potassium: 811mg | Fiber: 2.8g | Sugar: 4.98g | Vitamin C: 9mg | Calcium: 52mg | Iron: 4.14mg
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    Neriz

    Hej there!

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