Peposo (Peppery Tuscan Beef Stew)
If you have approximately 4 hours and 15 minutes to spend in the kitchen, Peposo (Peppery Tuscan Beef Stew) might be a tremendous gluten free and dairy free recipe to try. For $4.63 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 759 calories, 40g of protein, and 46g of fat. This recipe serves 4. 430 people were impressed by this recipe. It is perfect for Winter. If you have beef, whole peppercorns, red wine, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. It is brought to you by Memorie Di Angelina. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. If you like this recipe, take a look at these similar recipes: Peposo (Peppery Pork Stew), Peposo - Slow Cooked, Peppery Veal Stew, and Italian Peppered Beef Stew (Peposo).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
1 kg (2 lbs) beef for stew
1 head of garlic
1 bottle red wine, preferably Chianti
Salt, preferably roughly sea salt, to taste
20g (3/4 oz) whole peppercorns
Equipment:
pot
oven
Cooking instruction summary:
Cut the beef into large chunks, along the natural muscle separations where possible.Lay the beef chunks into the bottom of a terracotta pot and insert the garlic cloves interspersed among the beef chunks here and there. Sprinkle the whole peppercorns and salt over everything.Pour over enough red wine to cover the beef.Cover the pot and place in a slow oven (160C/324F) for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce. If the dish is still too liquid and you're ready to eat, remove the cover, which will allow it to reduce more quickly. Although unconventional, just before serving you can also add a spoonful or two of potato starch mixed with an equal amount of water to give the sauce some liaison.
Step by step:
1. Cut the beef into large chunks, along the natural muscle separations where possible.Lay the beef chunks into the bottom of a terracotta pot and insert the garlic cloves interspersed among the beef chunks here and there. Sprinkle the whole peppercorns and salt over everything.
2. Pour over enough red wine to cover the beef.Cover the pot and place in a slow oven (160C/324F) for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce. If the dish is still too liquid and you're ready to eat, remove the cover, which will allow it to reduce more quickly. Although unconventional, just before serving you can also add a spoonful or two of potato starch mixed with an equal amount of water to give the sauce some liaison.
Nutrition Information:
covered percent of daily need
