Peposo (Tuscan Peppery Beef Stew)
A 600-year-old Tuscan beef stew made with tough cuts of beef, lots of black pepper, and Chianti red wine, slow-cooked until spoon-tender.
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- •3 lb Beef chuckcut into large rustic chunks, about 2 in
- •1 bottle Chianti red winepretty much the whole bottle, plus some for deglazing
- •2 Garlic clovescrushed
- •2 tablespoons Black peppercornsgenerous; plus more freshly ground black pepper
- •1 big spoon Black pepperfreshly ground; added after wine
- •Olive oila drizzle; plus some for beans (amount not specified)
- •Cannellini beans(optional)for Tuscan beans side; amount not specified
- •Onion(optional)a little; for Tuscan beans side
- •Sage(optional)for Tuscan beans side
- •Marjoram(optional)for Tuscan beans side
- •Thyme(optional)for Tuscan beans side
- •Rosemary(optional)for Tuscan beans side
- 1
Cut beef chuck into large rustic chunks (about 2 inches).
5 min
- 2
Heat a pan until very hot. Brown the beef in batches over high heat without crowding, letting it develop a dark crust.
15 min
- 3
Transfer browned beef to a pot. Deglaze the pan with some Chianti, scraping up browned bits, and pour the deglazing liquid into the pot.
3 min
- 4
Add crushed garlic cloves and black peppercorns (about 2 generous tablespoons) to the pot.
1 min
- 5
Add nearly the whole bottle of Chianti to the pot, then add another big spoon of freshly ground black pepper. Drizzle with olive oil and cover with a lid.
2 min
- 6
Cook on low heat on the stove or in a 285°F / 140°C oven for about 3 hours, leaving it undisturbed while it slowly cooks until the beef is spoon-tender.
3h 0m
- 7
Optional side: Make Tuscan beans by simmering cannellini beans with a little onion, sage, marjoram, thyme, rosemary, and olive oil until creamy.
1h 30m
- 8
Serve Peposo with creamy Tuscan beans on the side.
2 min
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