Peposo Alla Fornacina (Tuscan Beef Stew)

Making the bouquet garni (herb bag)

1. In a small herb bag (or using cheesecloth/muslin), wrap the herbs and black peppercorns. Set aside.

Making the stew

1. Heat the oil in a large casserole pan until hot. Add some of the meat pieces and brown on all sides (around 3-4 minutes), remove and fry the remaining pieces.Add all the meat back to the pan and then add the garlic, and herb/pepper bag.Pour in the whole bottle of red wine, plus a little water to help cover the beef.Let the liquid come to a simmer then reduce the heat to very low, so that the sauce is very gently bubbling.Pop on a lid and cook for 3 hours, stirring occasionally.Remove the lid and cook for another 30 minutes to reduce the liquid. If after 30 minutes the liquid needs to be reduced more, just turn up the heat and reduce until the sauce is reduced enough to cling to the meat.Remove the herb/pepper bag and serve.
2. I like to serve mine with lashings of creamy, cheesy polenta. I'll also often serve with creamy mashed potato too and on occasion, nothing more than a loaf of crusty bread. You decide.