Description
Peposo is a bold Tuscan beef stew slow-cooked in red wine with garlic, herbs, and plenty of black peppercorns. Deeply savory, tender, and comforting, this rustic Italian classic is perfect for cozy dinners and make-ahead meals.
Ingredients
Scale
- Extra-virgin olive oil
- 4½ pounds (2 kg) beef chuck, cut into large cubes (about 2 inches)
- Kosher salt
- 3 garlic cloves, lightly crushed
- 1 large sprig rosemary
- 4-6 sage leaves
- 2 bay leaves
- 4 cups (1 liter) dry red wine
- ¼ cup (about 35 g) whole black peppercorns (Lightly crush a spoonful if you want more bite.)
Instructions
- Drizzle a few tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add enough beef for a single layer and cook until deeply brown. Remove the beef to the plate and repeat the process until all the beef is seared. Let the meat brown deeply. Don’t rush this step.
- Add all the beef back into the pot. Season generously with salt. Add the garlic, rosemary, sage, and bay leaves. Stir for a few minutes to combine.
- Add the red wine and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook uncovered for the first 30 minutes.
- Cover partially and let the peposo cook gently for about 3 hours, stirring occasionally, until the meat is very tender and the sauce is reduced slightly.
- Taste and adjust salt. Let rest briefly before serving. Serve with polenta, crusty bread, or nothing at all.
Notes
- The original Italian recipe suggested using top blade which is common in Italy. In the US, look for beef chuck roast or flat iron. You want well-marbled beef that improves with long cooking.
- Let the meat deeply brown on each side. Do not rush this step. You are not just browning; you are building flavor.
- This is not a dish to hover over. Once it’s underway, let it be.
- Peposo improves with time and is even better the following day.
- Prep Time: 30 minutes
- Cook Time: 3 hours