Peposo : Tuscan Peppery Beef Stew

Tuscan Beef Stew


It’s April.  It’s still cold.  It’s. Not. Fun.

Normally at this time, I would be thinking of springs vegetable bounty, but unfortunately, my body is still asking for belly warming dishes such as these.  I came across this recipe from one of my cook books, “The Country Cooking of Italy” by Colman Andrews.  It is a beautiful book, full of regional recipes with beautiful pictures and anecdotes.  My decision to make this was the absolute ease of the recipe.  You basically just throw the ingredients in a dutch oven and slow cook for hours.  Perfect for when you want something delicious and homemade but don’t have the time to sit at the stove.

These ingredients are also readily available in your pantry – Pepper, Salt, Garlic, Tomato Sauce and Wine.  That’s it.  Easy as 1-2-3. (Now you’re thinking of the Jackson 5, aren’t you?)

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I made this last night for some friends who came to dinner.  Yet, I had to run a whole bunch of errands, but no problem.  Slow roasted in the oven for 8 hours, it left me plenty of time to do what I needed and still come home and whip up some boiled and buttered potatoes.

This recipe did not taste at all like any other Italian food I have ever eaten, the simplicity was very italian, but it’s peperiness reminded me more of an Asian dish than a Tuscan one.  It was truly delicious nonetheless!

So, if you have things to do and still want to make a hearty homemade meal that the family will love, you absolutely must try this dish.  And you won’t even need a knife.


So here’s what you’re going to need:

Serves 4-6

1 kg of beef for stew

2 tbsp crushed peppercorns (not ground)

12 garlic cloves, peeled


1 cup tomato sauce

1 bottle Chianti

Preheat the oven to 135C.  In a large dutch oven, add the beef, peppercorns, garlic, generous amount of salt, tomato sauce and the wine to cover.  Cover the dutch oven and place in the oven, cooking for 6-8 hours, do not take off the lid.

Serve with your favorite starch…..or not.  It’s delicious on its own.

From my kitchen to yours,




11 comments on “Peposo : Tuscan Peppery Beef Stew

  1. Anything with Chianti in it has to be delicious. Lots of pepper a whole 2 tablespoons that is spicy, I am sure my teenagers would love it and I am sure it is super tender.

    • expatchef says:

      It is quite spicy! But not fire in your mouth that you can’t eat it spicy. The tenderness is insane. It melts in your mouth! Hope you try it!

  2. Carla, this sounds delicious, spicy for my husbands HOT pallet, but,….and there always has to be a but, right? The inclusion of wine and the use of 8 hours of gas will make even our Indian Beef super tender, but this dish will end up more expensive than a fantastic meal in one of our 5-star hotels, sadly.

  3. Oh look at that beautiful rich sauce!

  4. Mad Dog says:

    That looks lovely! I’ve got Colman Andrews’ Cataln Cuisine book, which is brilliant 😉
    …and I got it very cheap from Amazon.

  5. […] is another recipe from the book that I mentioned in my last post, The Country Cooking of Italy, by Colman Andrews.  I have to admit, I was unsure of how it was […]

  6. That’s generAlly my preferred choice in cooking too! The throw it in and forget about it method. With simple boiled buttered potatoes it’s always a winning combination 🙂

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