Go Back
–+ servings
top view of round pan with peposo close up on a marble board

Authentic Italian Peposo

An easy Tuscan stew to make that requires just 15 minutes of prep time and only four ingredients (plus salt and olive oil).
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 4-5 Tbsp olive oil preferably extra virgin
  • 2.5 lbs braising or stewing beef cut into 1-1 1/2 inch pieces such as chuck
  • 3 whole cloves garlic
  • 1 Tbsp roughly-ground black pepper
  • 1.5 tsp salt
  • 1 750 ml bottle of Chianti red wine

Instructions
 

  • Salt the meat well.
  • Heat the olive oil over medium heat in a heavy bottom pan and start to brown the beef in small batches, being careful not to overcrowd the pan. Remove and set aside until all the meat is browned. If the bottom of the pan looks like it’s getting a bit burnt, that is ok - those dark bits are flavor! Add more olive oil if need be.
  • Smash the garlic with the back of your kitchen knife to release its aroma.
  • Return the meat with its juices to the pot and add the garlic and pepper, scraping the bottom of the pan to incorporate the crusted bits into the stew.
  • Add the red wine and bring to a simmer.
  • Gently simmer over very low heat, covered, for at least 2.5 hours and up to 3 hours, checking occasionally that the wine has not evaporated and that the meat is not drying out. If so, add a bit of water and continue to cook until the meat is extremely tender but just shy of falling apart. Taste for salt and add if need be.
  • Remove the meat with a slotted spoon and set aside.
  • Simmer the sauce for another 25-40 minutes or so over medium-low heat without the lid, allowing the liquid to reduce into a thick and silky sauce (it should be reduced by at least half but even more if you want less sauce).
  • Remove the garlic pieces if it hasn’t dissolved.
  • Serve piping hot with crusty bread, preferably Tuscan bread if you want to be truly authentic.

Notes

  • I suggest you make this stew at least one day before you plan on eating it because the flavor profile really improves as it sits.
  • Avoid cooking the meat to the point at which it’s completely shredded because it’s so tender. Aim for fork tender but not fall off the bone tender- a fine line. Try to stick to the indicated cooking times for an indication of when the meat should be done.
  • Double the recipe and freeze leftovers for an easy weeknight meal.
Keyword authentic, easy, Tuscan
Tried this recipe?Let us know how it was!