tagAlt.Peposo – Peppered Beef Stew. Italian Cuisine

Peposo - Hearty Tuscan Beef Stew in Red Wine

A classic Tuscan comfort stew, slow-braised in red wine and black pepper for unrivaled tenderness and depth.
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    • ( Scored 5 on 1 reviews )

Nina:

Beef stew gets kicked up a notch with this one. I love good wintery soups and this one meets my needs for tender beef, flavourful sauce and easy prep...

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tagAlt.Peposo – Peppered Beef Stew. Italian Cuisine

The Legendary Tale of Peposo

The fascinating history of Peposo traces back to the heart of Tuscany’s Renaissance era. While its exact origins are shrouded in mystery, one enduring account connects this robust stew to the mid-1400s, during the construction of Florence’s iconic Santa Maria del Fiore cathedral dome. Visionary architect Filippo Brunelleschi supervised the massive project, and resourceful workers, needing sustenance, ingeniously utilized the tile ovens to slow-cook beef with copious amounts of black pepper and red wine—turning a humble meal into a local legend.

A competing tradition hails from the countryside of Impruneta, famed for its terracotta artisans. Here, the wives of kiln workers would prepare Peposo as a sustaining lunch for their husbands, using inexpensive beef cuts and local wine to create a filling, aromatic stew.

Despite its name—literally translated as “peppery one”—modern Peposo is more about deep, savory flavors than overwhelming heat. Today, this dish endures as a beloved staple of Tuscan cuisine. Experience a taste of history at your own table and surprise your family with this rustic, soul-warming classic!

This excellent main course exemplifies how a modest, tougher cut of beef can be transformed into something extraordinary through slow cooking.

With straightforward preparation and the choice to use a slow cooker for added ease, Peposo is accessible even for weeknight meals. While it is not a quick-fix dinner—the rich flavors require at least two hours of gentle simmering—a little planning will reward you with a dish perfect for cold evenings and festive gatherings. Serve with crusty bread to soak up every drop of the luscious sauce.

Ingredients

for 4 servings

Rustic Tuscan Winter Beef Stew ingredients

  • Beef Rump 500 grams
  • Garlic Cloves 3
  • Carrot 1
  • Celery (Stalk) 1
  • Red wine 1 cup (Chianti preferred)
  • Black Pepper as needed
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Onion 0.5 cup

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Preparation

for 4 servings

Step

1

Of 2

Prepare Aromatic Base and Sear the Beef

Start by peeling the carrot and onion, then dice them finely. Clean and dice the celery as well. If your beef includes any bones, carefully remove them and cut the meat into rustic, hearty cubes—the ideal size for slow braising.

Generously coat the base of a heavy-bottomed pot with high-quality extra-virgin olive oil. Heat the oil over medium heat until it’s shimmering and aromatic. Add the diced vegetables, stirring frequently, and sauté until they’ve softened and released their fragrance—about five minutes. Lower the heat if necessary to avoid any burning or uneven cooking.

Once the vegetables are just tender, incorporate the beef cubes. Sear the meat on all sides to lock in flavor, developing a rich brown crust. This step is crucial for building the dish’s deep, savory foundation. Season generously with freshly ground black pepper, and return the sautéed vegetables to the pot, mixing everything together.

Tip: The best cuts for Peposo are those meant for slow-cooking, such as beef shank or even veal shinbone. These cuts become meltingly tender after braising, making them perfect for this recipe.

Step

2

Of 2

Gently Braise in Red Wine and Serve

Continue to cook the beef and vegetables over moderate heat for another 10 minutes, allowing flavors to meld. Pour in a generous amount of robust Tuscan red wine—a Chianti works beautifully for authenticity—and add salt to taste.

Cover the pot with a tight-fitting lid, reduce the heat to its lowest setting, and let the stew gently simmer for a minimum of two hours. Stir occasionally to prevent sticking; if the stew looks too dry, add a splash of room-temperature beef stock or water to maintain a silky consistency and scrape up any rich fond from the pot’s bottom.

After two hours, check for doneness: the beef should be fork-tender and succulent, while the sauce reduces to a glossy, pepper-flecked gravy that clings to the meat. Adjust seasoning if needed.

To serve, ladle the steaming stew over thick slices of toasted, rustic Tuscan bread for a true regional experience—perfect for soaking up every last bit of the deeply flavored sauce. Enjoy your journey through Tuscan culinary history!

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Filippo Bartolotta

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Reviews

Nina Saturday 18th of April 2020

Perfect for the winter

Beef stew gets kicked up a notch with this one. I love good wintery soups and this one meets my needs for tender beef, flavourful sauce and easy prep. It's a keeper!

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