📝 About This Recipe
A historic Tuscan masterpiece, this slow-cooked beef stew was originally created by the kiln workers (fornacini) of Impruneta who baked it in terracotta pots alongside their tiles. This dish is defined by its bold, aromatic heat from an abundance of black pepper and a deep, soul-warming richness derived from hours of simmering in robust Chianti wine. With no added fats, the meat transforms into tender, melt-in-your-mouth morsels bathed in a thick, velvety reduction that captures the rustic essence of the Renaissance.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Shank or Chuck Roast (cut into 1.5-inch chunks, connective tissue intact)
- 10-12 pieces Garlic cloves (peeled and lightly smashed)
- 2 tablespoons Black peppercorns (whole)
- 1 tablespoon Black peppercorns (coarsely cracked)
- 2 sprigs Fresh Rosemary (tied with kitchen twine)
- 4-5 leaves Fresh Sage (whole)
- 1.5 teaspoons Sea salt (or to taste)
The Braising Liquid
- 750 ml Chianti Classico or similar dry red wine (one full bottle of good quality wine)
- 1 cup Beef stock (optional, only if needed to keep meat submerged)
For Serving
- 1 loaf Tuscan Bread (thickly sliced and toasted)
- 2 tablespoons Extra virgin olive oil (for drizzling at the end)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). If you have a heavy terracotta pot, use it; otherwise, a heavy-bottomed Dutch oven is the perfect modern substitute.
-
2
Prepare the beef by cutting it into uniform 1.5-inch cubes. Do not trim away the connective tissue or silver skin, as these will melt into gelatin during the long cook, creating the signature silky sauce.
-
3
In your pot, place the beef cubes in a single layer if possible. Unlike most stews, traditional Peposo does not require browning the meat in oil first.
-
4
Add the smashed garlic cloves, whole peppercorns, and cracked peppercorns. The combination of whole and cracked pepper provides both depth and bursts of heat.
-
5
Nestle the rosemary sprigs and sage leaves among the meat chunks.
-
6
Pour the entire bottle of Chianti over the meat. The liquid should just cover the beef. If it doesn't, add a splash of beef stock or a bit of water until submerged.
-
7
Add the sea salt, but be conservative—the sauce will reduce significantly and the flavors will concentrate.
-
8
Place the pot on the stove over medium heat and bring the liquid to a very gentle simmer.
-
9
Once simmering, cover the pot tightly with a lid (or foil then a lid) and transfer it to the preheated oven.
-
10
Bake for 3 to 3.5 hours. Every hour, give the stew a gentle stir to ensure even cooking and check that the liquid hasn't evaporated too quickly.
-
11
After 3.5 hours, remove the lid. If the sauce is still thin, continue cooking uncovered in the oven for another 30 minutes to allow it to reduce into a thick, dark glaze.
-
12
The dish is ready when the beef is spoon-tender and falls apart with the slightest pressure. Remove the rosemary sprigs before serving.
-
13
Let the stew rest for 10-15 minutes before serving. This allows the fibers to relax and the sauce to fully coat the meat.
💡 Chef's Tips
Use a cut of beef with plenty of connective tissue like shank (muscolo) or chuck; lean cuts will become dry and stringy. Do not skip the whole peppercorns; they soften during the long braise and become edible, providing a unique texture and floral spice. Authentic Peposo uses no oil or butter; the richness comes entirely from the rendered fat and collagen of the beef. If the sauce is too acidic, a tiny pinch of sugar can balance it, though a high-quality wine usually prevents this. For the best flavor, make this a day in advance and reheat it gently; the spices develop beautifully overnight.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up the peppery wine sauce. Pair with traditional Tuscan cannellini beans dressed simply with olive oil and sage. Place a generous scoop over a thick slice of toasted, garlic-rubbed sourdough bread. Accompany with a side of sautéed Cavolo Nero (Tuscan kale) with a hint of lemon. Enjoy with a glass of the same Chianti Classico used in the cooking process.