Peposo
Tuscan black pepper beef stew with chuck roast, garlic, Chianti, and a long covered braise.
Ingredients
Method
Pat the beef chunks very dry with kitchen paper. Season all over with salt.
Heat a large Dutch oven or heavy casserole over medium heat. Add the olive oil and garlic cloves, then cook for 1 minute to 2 minutes until the garlic is lightly golden. Remove the garlic and set aside.
Add the beef in batches, making sure not to overcrowd the pan. Sear on all sides, about 5 minutes to 6 minutes per batch, then transfer to a plate.
Add the crushed black pepper to the oil and cook for 30 seconds.
Increase the heat to medium-high and add the Chianti. Once bubbling, scrape up the browned bits from the bottom of the pot with a wooden spoon. Let the wine bubble for 2 minutes to 3 minutes, then reduce the heat to medium-low.
Return the beef and garlic to the pot. Cover with a lid and cook for 90 minutes.
Remove the lid and continue cooking for another 60 minutes to 90 minutes, stirring occasionally, until the beef is tender but not falling apart.
If the sauce is too thin, remove the beef to a plate and boil the liquid until reduced to your liking. Return the beef to the sauce before serving.
Serve with crusty Italian bread, polenta, or mashed potatoes.
Notes
The sauce is traditionally quite thin, but you can reduce it for a thicker finish.
Skim excess fat from the surface if needed.
This tastes even better the next day and keeps well in the fridge for up to 3 days.