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Peposa is a Tuscan-style beef stew that prominently features black pepper. It is one of the simplest recipes I know – but one well worth knowing! All you need is beef, a bottle of red wine, garlic, fresh ground black pepper, and a sprig of rosemary. Well Ok, you also need a bit of olive oil and salt – but that’s it. With these 7 ingredients, you can whip up a fragrant, tender, gourmet stew that’s packed with flavor. Did I mention that the active cook time is minimal? You don’t even need to chop the garlic. Just brown the meat and let it simmer for a few hours. Serve the stew over polenta, mashed potatoes, or just a nice crusty bread. You will also need an Italian red to complete your meal – try a Chianti or Super Tuscan with your Italian beef stew!
Looking for more beef stew recipes? Try my beef and Guinness stew.
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Ingredients
The ingredient list for this Italian Tuscan-style beef stew is about as short as possible.
Tip: Buy one bottle of wine for the stew and one to drink with it!
- Beef – chuck roast
- Red wine
- Garlic
- Pepper
- Rosemary
- Olive oil and salt
See recipe card for quantities.
Instructions
The active cook time for this Tuscan-style beef stew is minimal.
Grind at least a tablespoon of fresh pepper. Cook the garlic in olive oil until golden brown and transfer it to a bowl.
Brown the stew meat in the garlic-infused olive oil. You will need to work in batches. Transfer browned meat to a large bowl or plate.
Add the pepper to the pot followed by the wine. Return garlic and beef to the pot. Add rosemary sprig and simmer for 90 minutes.
Simmer the beef for another 60 to 90 minutes – until the meat is tender.
Hint: Buy a large piece of chuck and cut it into large 1.5-inch pieces yourself. I find the pre-cut beef pieces labeled “stew beef” is often cut too small. Also, avoid overcooking the beef. The pieces will start to fall apart if you cook the stew too long.
Pairings
This Italian Peposa recipe should be paired with a carbohydrate that can sop up the delicious wine broth. The best options are:
- Polenta
- Mashed potatoes
- A crusty fresh baked bread like a baguette or ciabatta
I would add a side salad or green vegetables like spinach or broccoli to complete the meal. For wine, I would suggest an Italian red. Try a chianti or super Tuscan.
Kitchen Tools for Beef Stew
A dutch oven is a kitchen essential for slow braising. You will also want tongs and a slotted spoon for browning and transferring the meat. A pepper grinder is also useful.
Top tips
Select the right wine. This recipe requires a bottle of red wine. I suggest an Italian red to keep it authentic. Chianti, Sangiovese, or Super Tuscans are all good options. You don’t need to use a $30 dollar bottle of wine but don’t use a $5 crap wine either. You want something drinkable that will be able to give the stew real flavor. Don’t like Italian wines? Try a zinfandel, cabernet, or syrah.
I usually buy wine at the $10 to $15 dollar price point for the stew and a slightly nicer one to drink with it. If you can shop at a wine store with a knowledgeable staff, they can help you with the selection.
Tuscan-Style Beef Stew FAQ
Super Tuscans are wines from Italy that include non-Italian grapes (e.g., merlot, syrah, cabernet sauvignon, etc.).
Chuck is the best option for this stew. It is affordable relative to short ribs and easy to find. It works well in stew because it has some fat and connective tissue which will release flavor and gelatin.
Tuscan-Style Beef Stew “Peposa”
- Prep Time: 5 minutes
- Cook Time: 3.5 hours
- Total Time: 3.5 hours
- Yield: 4 servings 1x
- Category: Meat
- Method: Braise
- Cuisine: Italian
Description
This hearty beef stew is simple but satisfying
Ingredients
- 2.5 pounds beef chuck, cut into 1.5 inch chunks
- 2 to 3 teaspoons salt, for seasoning beef
- 3 tablespoons olive oil
- 6 to 8 garlic cloves, peeled
- 1 tablespoon freshly ground black pepper
- 1 bottle red wine
- 1 sprig rosemary
Instructions
- Pat the beef dry and season it well with salt.
- Heat the olive oil in a large dutch oven. Add the garlic cloves and cook over medium heat for about 2 minutes. They should develop a golden color. Transfer the garlic to a plate or bowl.
- Working in 2 batches, brown the beef. Cook the beef for 3 to 4 minutes on the first side, until it develops a nice brown color, and then flip and cook another 3 to 4 minutes. When beef is brown on all sides, transfer it to a plate and repeat with the second batch.
- Add the black pepper to the pot. Stir around and cook for about 30 seconds. Next, add the wine and bring it to a simmer. Allow the wine to simmer for 3 minutes.
- Return the beef and garlic to the pot and lower the heat to medium-low. Place the rosemary sprig in the pot and cover it with the lid.
- Cook covered for 90 minutes over medium-low. At the 90-minute mark, remove the lid and give the pot a stir. Cook the stew for another 60 to 90 minutes uncovered stirring every 20 minutes or so to prevent sticking. When the meat is very tender (you could shred it with a fork), the stew is done. If you cook it too long, it will begin to break down and fall apart. Note: the liquid will cook down but it will not thicken as no flour or thicking agent is added.
- Remove the rosemary sprig and serve the beef with its juices over polenta, mashed potatoes, or with bread.
Keywords: tuscan-style, beef stew, black pepper, red wine
