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Peposo — Tuscan Peppery Beef Stew

Peposo — Tuscan Peppery Beef Stew

Prep time: 240 minServes: 6

Pairs with

An unfussy but fantastic stew that celebrates pepper's heat — and therefore wants an intense red with character, like Chianti Classico Riserva or Brunello.

Ingredients

  • 1.5 kg beef chuck, cut into 5 cm pieces
  • 2 whole heads of garlic, cloves separated (unpeeled)
  • 3 tbsp whole black peppercorns
  • 1 bottle Chianti Classico
  • 400 g crushed tomatoes
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 2 bay leaves
  • Flaky salt
  • Olive oil

Method

  1. 1Preheat the oven to 150 °C.
  2. 2Place everything — meat, garlic, peppercorns, tomatoes, wine, herbs and a generous pinch of salt — in an ovenproof casserole. Stir. Nothing needs browning.
  3. 3Cover and cook in the oven for 4 hours. Stir once halfway through.
  4. 4After 4 hours the meat should be silky tender and the sauce thick and dark. Season with salt. Fish out the herb sprigs and bay leaves.
  5. 5Serve with toasted bread rubbed with garlic (fettunta) and a drizzle of olive oil.