il Peposo, A Tuscan Stew
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Unrated
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
il Peposo, A Tuscan Stew
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This hearty Tuscan stew is full of the wonderful flavours of black pepper. Serve it with polenta . it makes a great winter dish
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Ingredients
- 2 kg beef cheek cut into 3 cm cubes
- 4 cloves garlic peeled and crushed
- 100 gm carrot cut into 1dice
- 100 gm celery cut into 1dice, stalks
- 100 gm red onion cut into 1dice
- 1 Tablespoon black pepper heaped freshly, ground
- 1 tablespoon tomato paste
- 2 bay leaf
- 1 litre Chianti wine
- 500 ml veal stock
- 5 gm salt
Instructions
- Place the cubed beef into a casserole pan with garlic, onion, carrot, celery and just cover the meat with some of the wine.
- Bring to a simmer and keep simmering for 2 hours partly covered with a lid.
- Add black pepper, tomato paste, bay leaves and the rest of the wine and veal stock. Add 2-3 good pinches of salt and stir. Keep simmering gently uncovered for 2 or more hours until to sauce has reduced and thickened
- If the sauce dries out too much or catches add a little extra veal stock. When cooked check the seasoning and add a little more if necessary
- Serve this dish with polenta.
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