Are you in search of a simple stew that will take no more than 15 minutes of prep time. The hunt is over!
Peposo is a ridiculously easy stew to make, warming you down to the bones.
This Tuscan stew is one of my favorites because it calls for only four ingredients, apart from salt and olive oil. You basically throw everything into a pot, put a lid on it and let time do its magic. You do have to brown the meat but this takes no more than 15 minutes. I also will pop it in the oven instead of using the burners so I can even go out and pick up my kids from school. When we get back, dinner is served!
This particular recipe I got from my husband’s grandfather, who wrote a very complete manual to Italian cooking (although never published, unfortunately). We have a copy which is 5 volumes and thousands of pages, hand decorated with drawings and full of rich history and antidotes. It’s truly a gift to be able to use it, especially as I worked my way through Italian cooking basics.
This is a no-frills, no-fuss recipe – perfect for first timers yet good enough for professionals!Peposo
Are you in search of a simple stew that will take no more than 15 minutes of prep time. The hunt is over!
Peposo is a ridiculously easy stew to make, warming you down to the bones.
This Tuscan stew is one of my favorites because it calls for only four ingredients, apart from salt and olive oil. You basically throw everything into a pot, put a lid on it and let time do its magic. You do have to brown the meat but this takes no more than 15 minutes. I also will pop it in the oven instead of using the burners so I can even go out and pick up my kids from school. When we get back, dinner is served!
This particular recipe I got from my husband’s grandfather, who wrote a very complete manual to Italian cooking (although never published, unfortunately). We have a copy which is 5 volumes and thousands of pages, hand decorated with drawings and full of rich history and antidotes. It’s truly a gift to be able to use it, especially as I worked my way through Italian cooking basics.
This is a no-frills, no-fuss recipe – perfect for first timers yet good enough for professionals!
Peposo is a hearty Tuscan beef stew that’s made with just 5 ingredients. Chuck roast is seared and slowly braised until tender in a sauce made from black pepper and chianti. Traditionally served with crusty bread, Peposo is also wonderful served with
PREP:5minutes mins
COOK:3hours hrs
TOTAL:3hours hrs 5minutes mins
SERVINGS: 4
Peposo is a hearty Tuscan stew of beef that’s braised in chianti and black pepper until tender and served with crusty bread.
Ingredients
- 2 1/2 pounds chuck roast cut into chunks
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 8 cloves garlic
- 1 750ml bottle chianti
- 1 1/2 tablespoons coarse black pepper crushed with a mallet
Instructions
Using paper towels, pat the beef chunks very dry. Season with salt on all sides.
Heat a large Dutch oven to medium heat. Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden. Remove the garlic cloves but save them for later.
Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.
Add the black pepper to the oil and cook for 30 seconds. Turn the heat up to medium-high and add the red wine. Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.
Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.
Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil. If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes. Enjoy!
Notes
Makes 4 large or 6 moderate-size servings.
Cooking time will vary. Cook until the meat is very tender but not to the point that it falls apart.
The sauce can be degreased by skimming the top or by using a bulb baster. Cutting away some of the initial fat from the chuck will also help.
Traditionally the sauce is quite thin, but if you like it on the thicker side remove the meat at the end of cooking and bring the pot to a boil. The liquid will reduce and thicken. Alternatively, if you want more sauce, thicken it with a bit of cornstarch.
Peposo tastes even better the next day. Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.