tagAlt.Peposo – Peppered Beef Stew. Italian Cuisine

Peposo - Tuscan Red Wine Beef Stew

Name: Peposo - Tuscan Red Wine Beef Stew
Prep time: 150 min
Cook time: 10 min
Total time: 160 min
Yield: 4
Cuisine: Italian
Ingredients: 500gram Beef Rump; 3 Garlic Cloves; 1 Carrot; 1 Celery (Stalk); 1cup Red wine; as needed Black Pepper; as needed Extra-virgin olive oil; as needed Salt; 0.5cup Onion

A delicious, slow-cooked beef-based recipe ideal for a blustery day. Slow-cooked to tender perfection. Read full ingredient list and making process.
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Nina:

Beef stew gets kicked up a notch with this one. I love good wintery soups and this one meets my needs for tender beef, flavourful sauce and easy prep...

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The origins of Peposo

The origins of this dish are still being debated. One version has the recipe dating all the way back to the 15th century, when the construction of the Santa Maria del Fiore Dome was underway in Renaissance Florence, under the careful watch of architect and genius Filippo Brunelleschi.

Ever concerned about what to do for lunch, the workers handling the placement of the Dome's rooftop tiles had the brilliant idea of using the ovens where the tiles were baked to also prepare this tasty meat dish.

Another version has terracotta workers wives in Impruneta making the dish to provide hearty, nutritious meals for the workers toiling in the terracotta factories. Whatever its origins, we do know that the dish is still very popular in today's Tuscany. Contrary to the name (which translates literally into very spicy), the modern version is not typically brimming with spice. Why don't you give this traditional Tuscan recipe a shot and see how it works with your modern-day workers in your own home?!

This brilliant second course is a terrific way to begin with a lesser-valued cut of beef and turn it into a magical dish that will have your diners in pure rapture.

Not a complex dish, or overly long cooking times (you might even want to test out the slow cooker idea and prepare it overnight) make it accessible for even shorter lead-time notices. It's not a recipe for last minute dinners as the stew does require at least 2 hours cooking time, but with just a small warning, you can knock it out of the park for chillier winter dinners around a convivial family table.

Ingredients

for 4 servings

Rustic Tuscan Winter Beef Stew ingredients

Beef Rump 500 grams
Garlic Cloves 3
Carrot 1
Celery (Stalk) 1
Red wine 1 cup (Chianti preferred)
Black Pepper as needed
Extra-virgin olive oil as needed
Salt as needed
Onion 0.5 cup

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Filippo Bartolotta

Poggio al Tufo Rompicollo - Toscana IGT Wine - Tommasi

0.75l

This wine is the symbol of the Poggio al Tufo project, it is the first wine produced by the Tommasi family in the Tuscan Maremma.

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About Tommasi Wine Estate

Preparation

for 4 servings

Step

Of 2

Prepare the soffritto and begin cooking dish

Peel carrot and onion, and finely dice each, set aside. Wash and finely dice celery, set aside. Remove meat from any bones, if present, and chop into coarse cubes, set aside.

Generously coat bottom of sauce pot with good-quality extra-virgin olive oil. Heat over medium heat, until shimmering and fragrant. Add chopped vegetables, and cook until softened (aboout 5 minutes) being careful vegetables don't burn (if they begin to cook unevenly, lower heat). Set aside while you sear the meat Add cubed meat when vegetables begin to cook through.

Sear meat on all sides, browning to keep the juices inside the meat. When browned on all sides, add the freshly-milled pepper and the vegeatables you previously set aside.

A note on beef cuts to use: You can substitute beef rump with shinbone veal. This is a good dish to use with harder cuts of meat needing longer braising or stewing times.

Step

Of 2

Simmer the stew and finish dish

Continue cooking over medium heat for about 10 minutes. Add red wine, season to taste with salt.

Cover dish with lid, and lower heat until very low and stew is simmering gently. Cook for at least 2 hours - if you note that stew begins to look too dry, add a bit of room-temperature broth or water and stir to remove bits stuck to bottom of pan.

At the two-hour cooking mark, check to see if your stew is complete. Meat should be completely cooked through and tender, and sauce should be thickened.

Serve hot with toasted Tuscan bread under stew for an extra surprise!