Peposo (Tuscan Beef Stew)
Peposo (Tuscan Beef Stew)
Ingredients
For the Peposo
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 2 tablespoons whole black peppercorns, roughly ground
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 cups dry red wine, such as Chianti or Merlot
- 8 garlic cloves, smashed, whole
For Serving (Optional)
- 4 cups mashed potatoes
- 4 cups polenta, cooked
Instructions
- 1
Cut the boneless beef chuck roast into 2-inch cubes. Season the meat generously with kosher salt and let it sit for 10 minutes. After 10 minutes, pat the meat dry thoroughly with paper towels.
⏱️ 15 min
- 2
In a mortar and pestle, roughly grind the whole black peppercorns until coarse and textured, not a fine powder.
⏱️ 5 min
- 3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot, until a nice crust forms on all sides. Remove the browned meat from the pot and set aside.
⏱️ 15 min
- 4
Reduce the heat to medium. Let the pot cool slightly, then add the roughly ground pepper to the remaining oil and meat drippings. Cook for 2 minutes, stirring constantly to toast the pepper.
⏱️ 2 min
- 5
Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
⏱️ 3 min
- 6
Return the browned beef and any accumulated juices to the pot. Add the smashed whole garlic cloves. Bring the mixture to a boil.
⏱️ 5 min
- 7
Preheat the oven to 275°F. Once the stew is boiling, cover the Dutch oven tightly and transfer it to the preheated oven. Cook for approximately 2 hours.
⏱️ 120 min•🌡️ 275
- 8
After 2 hours, carefully remove the pot from the oven. Place it on the stovetop over very low heat (a very light simmer). Cook uncovered for about another 60 minutes, stirring occasionally. The sauce should thicken, and the meat should become fall-apart tender.
⏱️ 60 min
- 9
Serve the Peposo hot over a bed of creamy mashed potatoes or warm polenta.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peposo (Tuscan Beef Stew)
Ingredients
For the Peposo
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 2 tablespoons whole black peppercorns, roughly ground
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 cups dry red wine, such as Chianti or Merlot
- 8 garlic cloves, smashed, whole
For Serving (Optional)
- 4 cups mashed potatoes
- 4 cups polenta, cooked
Instructions
- 1
Cut the boneless beef chuck roast into 2-inch cubes. Season the meat generously with kosher salt and let it sit for 10 minutes. After 10 minutes, pat the meat dry thoroughly with paper towels.
⏱️ 15 min - 2
In a mortar and pestle, roughly grind the whole black peppercorns until coarse and textured, not a fine powder.
⏱️ 5 min - 3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot, until a nice crust forms on all sides. Remove the browned meat from the pot and set aside.
⏱️ 15 min - 4
Reduce the heat to medium. Let the pot cool slightly, then add the roughly ground pepper to the remaining oil and meat drippings. Cook for 2 minutes, stirring constantly to toast the pepper.
⏱️ 2 min - 5
Stir in the tomato paste and cook for 1 minute. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
⏱️ 3 min - 6
Return the browned beef and any accumulated juices to the pot. Add the smashed whole garlic cloves. Bring the mixture to a boil.
⏱️ 5 min - 7
Preheat the oven to 275°F. Once the stew is boiling, cover the Dutch oven tightly and transfer it to the preheated oven. Cook for approximately 2 hours.
⏱️ 120 min•🌡️ 275 - 8
After 2 hours, carefully remove the pot from the oven. Place it on the stovetop over very low heat (a very light simmer). Cook uncovered for about another 60 minutes, stirring occasionally. The sauce should thicken, and the meat should become fall-apart tender.
⏱️ 60 min - 9
Serve the Peposo hot over a bed of creamy mashed potatoes or warm polenta.
⏱️ 5 min