Name: Peposo – Traditional Tuscan Braised Beef Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Tuscan
Ingredients: 2 tablespoons pure olive oil (plus extra if needed); 3 to 4 pounds lean beef (such as top round, trimmed of excess fat and cut into 2-inch cubes); 4 cloves garlic still in their peel (lightly smashed); 1 2/3 cups Chianti wine (divided); 3 cups beef broth or stock; 14.5 ounce can petite diced tomatoes; 2 tablespoons tomato paste; 2 teaspoons dried thyme or a large bunch of fresh thyme (tied with a piece of cooking twine); 2 bay leaves; 2 tablespoons freshly ground black pepper; Kosher salt and additional black pepper to taste

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Introduction

Peposo is a traditional Tuscan braised beef stew bursting with rich flavors from garlic, red wine, and a generous amount of black pepper. Slow-cooked until tender, this hearty dish is perfect for cozy dinners and pairs beautifully with polenta or mashed potatoes.

A bowl filled with several thick dark brown chunks of beef covered in a shiny, rich sauce with bits of garlic and onion visible on top and around the meat, the sauce pooling slightly at the bottom of the bowl. To the right side, two slices of light tan bread lean inside the bowl, and a silver fork rests on the left edge of the bowl. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons pure olive oil (plus extra if needed)
3 to 4 pounds lean beef (such as top round, trimmed of excess fat and cut into 2-inch cubes)
4 cloves garlic still in their peel (lightly smashed)
1 2/3 cups Chianti (divided)
3 cups beef broth or stock
14.5 ounce can petite diced tomatoes
2 tablespoons tomato paste
2 teaspoons dried thyme or a large bunch of fresh thyme (tied with a piece of cooking twine)
2 bay leaves
2 tablespoons freshly ground black pepper
Kosher salt and additional black pepper

Instructions

Step 1: Heat the olive oil over high heat in a 12-inch heavy-bottomed pan with a tight-fitting lid. Generously season the beef cubes with kosher salt and black pepper. Add about one-third of the beef cubes to the hot oil, and sear without moving them for about 3 minutes, allowing a crust to form on one side.
Step 2: Add the smashed garlic cloves in their peels to the pan. Use tongs to turn the beef cubes and sear all sides before transferring them to a rimmed plate. Add more oil if needed and repeat this process with the remaining beef in batches. Return all the beef to the pan over high heat.
Step 3: Pour in 1 cup of Chianti and bring to a boil, scraping the bottom of the pan to loosen browned bits. Boil for about 2 minutes until the wine is slightly reduced. Add the beef broth, diced tomatoes, and tomato paste, stirring well to combine. Nestle in the thyme and bay leaves, then bring the mixture back to a boil.
Step 4: Once boiling, cover the pan with the lid, reduce the heat to the lowest setting, and let it simmer gently for about 2 hours or until the beef is tender.
Step 5: Remove the lid and stir in the remaining 2/3 cup of Chianti and the freshly ground black pepper. Increase heat to medium and simmer uncovered for 20 to 30 minutes, or until the sauce thickens to a deep mahogany color. Remove the thyme bouquet (if used), garlic peels, and bay leaves before serving.
Step 6: To reheat, warm the stew gently in a covered saucepan over medium-low heat, stirring frequently to prevent sticking.
Step 7: Serve Peposo alone as a stew or over hot noodles, creamy polenta, rice, or mashed potatoes for a comforting meal.

Tips & Variations

For an extra depth of flavor, let the stew rest tightly covered in the refrigerator for 24 hours before serving—it tastes even better the next day.
Use a good-quality Chianti or other dry red wine to ensure the best flavor in your sauce.
If fresh thyme is not available, substitute with dried thyme, tying it in cheesecloth for easy removal.

Storage

Store leftover Peposo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to warm evenly. This dish also freezes well for up to 2 months—defrost overnight in the refrigerator before reheating.

How to Serve

A bowl with one layer of creamy yellow mashed potatoes topped with a thick layer of dark brown beef stew pieces, covered in a rich sauce with small bits of onions, sprinkled with black pepper. A silver spoon leans inside the bowl on the left side. The bowl sits on a white marbled surface with garlic cloves scattered on the left and a small white bowl with cracked black pepper on the right. A pink cloth is placed partially under the bowl on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Peposo?

Yes, while top round is traditional, other lean cuts suitable for braising like chuck or brisket can work well. Just ensure the beef is cut into uniform cubes for even cooking.

Is it necessary to use whole garlic cloves with the peel on?

Using garlic cloves with their peels helps mellow the garlic flavor during the long braise and makes removal easier after cooking. However, peeled garlic can be used if preferred; it will produce a stronger garlic taste.