Peposo - Tuscan Red Wine Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
4 - 6 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
Italian
Peposo - Tuscan Red Wine Stew
Description
Peposo combines beef cubes, garlic, freshly ground black pepper, salt, red wine (such as Chianti or Sangiovese), and olive oil cooked together in a covered pot. The beef is browned first to develop flavor, then simmered covered on medium-low heat for an hour and a half. Afterward, the lid is removed to continue simmering and reduce the liquid for another hour and a half, concentrating the flavors and slightly thickening the stew.
The slow cooking tenderizes the meat without it falling apart completely, while the sauce stays relatively thin but richly flavored with wine and spices. Freshly ground black pepper is essential for its sharp aroma and taste, complementing the hearty beef and garlic. The olive oil adds subtle richness during browning.
Peposo is traditionally served with creamy polenta and crusty bread, providing textural contrast and a way to soak up the flavorful sauce. This dish is suitable for a leisurely main course, especially in cooler seasons.
Using a terracotta pot replicates the traditional cooking vessel but a Dutch oven or any large lidded pot works well. If a thicker sauce is preferred, cornstarch mixed with water can be stirred in at the end. It’s important to avoid cooking wine and instead use a quality drinkable red wine for best flavor.
Ingredients
- 2 lbs beef chuck or shank or stewing beef (1 kg) cut into 1 inch cubes
- 1 bottle red wine Chianti or Sangiovese if possible
- 6 whole garlic peeled, cloves
- 1 tbsp black pepper freshly ground
- 1 tsp sea salt flakes or kosher salt
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).
- Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.
- Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.
- Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn't stick or the meat at the top dries out.
- The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.
Notes
- Use freshly ground black pepper for better flavor; avoid pre-ground pepper.
- Cook in a Dutch oven, terracotta pot, or any large lidded pot.
- For a thicker sauce, mix 1 tbsp cornstarch with 1-2 tsp water and add at the end of cooking.
- Use drinkable red wine like Chianti or Sangiovese, not cooking wine.
- Be sure to monitor and stir the stew after uncovering to prevent sticking or drying.
- The beef should be tender but retain shape, not falling apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 6g | 2% |
| Protein | 44g | 88% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 773mg | 32% |
| Potassium | 1011mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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