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Nicole Grace

Peposo: Tuscan Peppery Beef Stew for Unforgettable Flavor

Peposo is a traditional Tuscan peppery beef stew known for its rich flavors and tender meat.
Print Recipe
Prep Time 15 minutes
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons black peppercorns crushed
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 1 bay leaf
  • Salt to taste

Method
 

  1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
  3. Return the browned beef to the pot. Stir in the beef broth, red wine, tomato paste, crushed peppercorns, rosemary, thyme, bay leaf, and salt. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours, or until the beef is tender. Stir occasionally and add more broth or water if needed.
  5. Once the beef is tender, taste and adjust seasoning if necessary. Remove the bay leaf before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 4gProtein: 30gFat: 20gSugar: 2g

Notes

  • For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
  • Serve with crusty bread or over mashed potatoes for a heartier meal.
  • You can also add vegetables like carrots or potatoes during the last hour of cooking for added nutrition and flavor.

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