Description
Peposo is a traditional Tuscan slow-cooked beef stew characterized by tender chuck roast chunks simmered in a robust combination of Chianti wine, whole garlic cloves, and freshly cracked black peppercorns. This richly flavored, hearty dish is perfect served hot alongside crusty bread, creamy polenta, al dente pasta, or fluffy mashed potatoes.
Ingredients
Main Ingredients
- 2 Tablespoons olive oil
- 2 ½ Pounds chuck roast, cut into large chunks
- 1 Tablespoon kosher salt
- 6 to 8 cloves garlic, peeled and left whole
- 1 Bottle Chianti or similar dry red wine (750 ml)
- 2 Tablespoons freshly cracked black peppercorns
Instructions
- Heat the oil: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to prepare for searing the beef.
- Season the beef: Pat the chuck roast chunks dry with paper towels and season all sides evenly with kosher salt to enhance flavor.
- Sear the beef: In batches, sear the beef pieces in the hot oil without overcrowding the pot. Brown each piece on all sides for 2 to 3 minutes until a golden crust forms.
- Remove beef: Take the seared beef out of the pot and set it aside to prepare the sauce base.
- Add garlic: Lower the heat to medium and add the whole garlic cloves to the pot, cooking for 1 to 2 minutes while stirring occasionally until fragrant but not browned.
- Deglaze with wine: Pour in the bottle of Chianti wine and scrape the bottom of the pot with a wooden spoon to loosen all browned bits, building depth of flavor.
- Return beef and add pepper: Place the seared beef back into the pot and sprinkle the freshly cracked black peppercorns over the top; gently stir to combine the ingredients.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low and cover the pot with the lid slightly ajar. Simmer for 3 to 4 hours, stirring occasionally, until the beef is tender and the sauce thickens beautifully.
- Adjust seasoning: Taste the sauce and add more salt or pepper if necessary to balance flavors.
- Serve: Serve the Peposo hot with your choice of crusty bread, creamy polenta, al dente pasta, or fluffy mashed potatoes for a comforting meal.
Notes
- Use a dry red wine like Chianti for authentic flavor; avoid sweet wines.
- Searing the beef properly is key to developing rich depth in the stew.
- Maintain a low simmer to ensure tender meat and prevent drying out.
- Stir occasionally to avoid sticking but handle gently to keep meat chunks intact.
- This dish tastes even better the next day after flavors have melded.
