Peposo – Traditional Tuscan Braised Beef Recipe
Peposo is a traditional Tuscan braised beef stew characterized by its rich, hearty flavors and a peppery kick. This slow-simmered dish features tender chunks of beef cooked in Chianti wine, garlic, tomatoes, and aromatic herbs, resulting in a deeply flavorful and comforting meal perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan, Italian
Ingredients
Scale
Main 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
Instructions
- Heat and Sear Beef: 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 freshly ground black pepper. Add about one third of the beef to the hot oil and let it sear undisturbed on the first side for about 3 minutes to develop a rich brown crust.
- Sear Remaining Beef and Add Garlic: Toss in the lightly smashed garlic cloves with their peels. Using tongs, turn the beef cubes to sear all sides evenly before transferring them to a rimmed plate. Add more oil if necessary. Repeat this searing process for the remaining beef in two batches, then return all the seared beef to the pan over high heat.
- Deglaze and Add Liquids: Pour in 1 cup of the Chianti wine, increasing heat to bring it to a boil. Scrape the bottom of the pan carefully to loosen the flavorful browned bits. Boil for about 2 minutes until the wine reduces slightly. Then add the beef broth, petite diced tomatoes, and tomato paste. Stir well to combine all ingredients.
- Add Herbs and Simmer: Nestle the thyme bouquet or sprinkle dried thyme and add bay leaves into the sauce. Return the mixture to a boil, then cover with the lid and reduce heat to the lowest simmer setting. Let it cook gently for 2 hours, or until the beef is exceptionally tender.
- Thicken Sauce and Finish: Remove the lid, 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 until the sauce thickens and develops a deep mahogany color. Remove the thyme bouquet (if fresh), garlic peels, and bay leaves before serving.
- To Reheat: Warm the Peposo in a covered saucepan over medium-low heat, stirring frequently to avoid sticking and ensure even heating.
- To Serve: Enjoy Peposo on its own as a stew or serve it over hot noodles, creamy polenta, rice, or mashed potatoes for a delicious meal.
Notes
- Allowing the Peposo to rest tightly covered in the refrigerator for 24 hours before serving greatly enhances its flavor.
- Searing the beef in batches prevents overcrowding, ensuring a good crust formation.
- Use a good quality Chianti wine to impart authentic Tuscan flavor.
- Adjust the freshly ground black pepper to taste, as it is a signature spicy element in this dish.
- If fresh thyme is unavailable, dried thyme works well as an alternative.
- This dish can be prepared a day ahead, making it perfect for entertaining.
Keywords: Peposo, Tuscan braised beef, Italian stew, beef recipes, traditional Italian dishes, slow simmered beef, Chianti beef stew
