Tuscan Peposo (Black Pepper Beef Stew)
A bold Tuscan beef stew cooked with red wine, garlic, black pepper, and a touch of tomato. Simple ingredients, deep flavour.
Chef’s notes
Peposo comes from Impruneta near Florence, traditionally cooked for hours over low heat. The secret is time, black pepper, and patience. A little tomato paste adds depth without changing its rustic identity.
Details
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 3 hours
Ingredients
- 1 kg beef for stewing (chuck or similar)
- 750 ml red wine
- 4 garlic cloves
- 2 tbsp black pepper (coarsely ground)
- 1 tbsp tomato paste
- Salt
- Extra virgin olive oil
Directions
- Cut beef into large chunks.
- Place in a pot with garlic, black pepper, tomato paste, and a drizzle of olive oil.
- Add red wine to almost cover the meat.
- Cook on very low heat for about 3 hours.
- Stir occasionally, add a little water if needed.
- Rest 10 minutes, adjust salt, serve hot.
This recipe is all about beef, wine, garlic, black pepper. Slow fire. Time. Patience.
This is how Tuscany built flavour. No shortcuts. No noise.
Real food. Real energy. The kind that lasts. 🥩⚡ Like Bitcoin 😎
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