Peposo - Tuscan Red Wine Stew

Name: Peposo - Tuscan Red Wine Stew
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
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 cloves (peeled); 1 tbsp freshly ground black pepper; 1 tsp sea salt flakes or kosher salt; 1 tbsp olive oil

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Prep Time: 5 minutes

Cook Time: 180 minutes

Total: 185 minutes

Servings: 4

Author : Emily Kemp

italian beef stew peposo stew tuscan beef stew

Ingredients

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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 cloves (peeled)1 tbsp freshly ground black pepper1 tsp sea salt flakes or kosher salt1 tbsp olive oil

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Instructions

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Step 1

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).

Step 2

Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

Step 3

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.

Step 4

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.

Step 5

The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.