Tuscan Peppery Beef Stew — Peposo all'Imprunetina
A Tuscan terracotta-makers' stew from Impruneta of beef shin slow-cooked in Chianti and crushed black peppercorns with garlic and rosemary, the wine reducing to a peppery sauce served with grilled bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g beef shin cubes dry and season with salt. Smash 10 garlic cloves. Coarsely crush 3 tsp black peppercorns. Gather 2 rosemary sprigs, 2 bay leaves, 800ml Chianti, 200g passata, 300ml warm beef stock, 4 thick bread slices, and 2 halved garlic cloves.
Sear
Heat 4 tbsp olive oil in a heavy pot over medium-high heat. Brown beef 8 minutes total, turning, until deeply coloured on all sides. Season lightly with salt.
Bloom
Reduce heat to medium. Add smashed garlic, crushed peppercorns, rosemary, and bay leaves. Stir 1 minute until fragrant.
Braise
Pour in Chianti and bubble 4 minutes to drive off alcohol. Add passata and warm beef stock. Bring to a bare simmer, reduce heat to low, cover partially, and cook 2 hours 30 minutes, stirring every 30 minutes. Beef should be falling-apart tender and sauce glossy.
Grill
While the stew finishes, toast bread slices 2 minutes per side over medium-high heat until charred at the edges. Rub with halved garlic cloves, drizzle with extra virgin olive oil.
Plate
Discard rosemary stems and bay leaves. Taste and adjust salt. Arrange peposo with its peppery sauce on plates, lay grilled bread alongside, finish with one extra grind of black pepper, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.