Peposo Recipe (Tuscan Beef Stew with Red Wine)

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

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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!

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: Italian

Servings:

Calories: 270kcal

Author: Neriz

Equipment

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.

Video

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