Beef Stew (Italian Tuscany Peposo)

italian-tuscany-peposoconfagiolialluccelletto Peposo is a hearty Tuscan beef stew that’s made with just 5 ingredients. Chuck roast is seared and slowly braised until tender in a sauce made from black pepper and chianti. Traditionally served with crusty bread, Peposo is also wonderful served with creamy polenta.

2½ lbs chuck roast, cut into chunks
2 tsp. kosher salt
3 Tbsp. extra-virgin olive oil
8 cloves garlic
1 bottle chianti (750 mL)
1½ Tbsp. coarse black pepper, crushed with a mallet

Using paper towels, pat the beef chunks very dry. Season with salt on all sides.

Heat a large Dutch oven to medium heat. Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden. Remove the garlic cloves but save them for later.

Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.

Add the black pepper to the oil and cook for 30 seconds. Turn the heat up to medium-high and add the red wine. Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.

Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.

Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil. If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes.

Makes 4 large or 6 moderate-size servings.

Cook’s Notes:

Cooking time will vary. Cook until the meat is very tender but not to the point that it falls apart.
The sauce can be degreased by skimming the top or by using a bulb baster. Cutting away some of the initial fat from the chuck will also help.
Traditionally the sauce is quite thin, but if you like it on the thicker side remove the meat at the end of cooking and bring the pot to a boil. The liquid will reduce and thicken. Alternatively, if you want more sauce, thicken it with a bit of cornstarch.
Peposo tastes even better the next day. Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.