Peppery Tuscan Beef Stew "Peposo"

2 Reviews
100% would make this recipe again

Beef shank, garlic, lots of black pepper, and red wine — Chianti, if possible - slowly cooked until perfection.

The origin of this stew goes back to the 15th century in Florence. Infact it was cooked in the same oven used to bake the terracotta tiles for the Brunelleschi's famous Duomo. The furnace workers (fornaciai) would simply let it all bake slowly in a corner of their furnace until it was time to eat. It is still very popular in Tuscany today. Notwithstanding the term "peposo", which refers to the black pepper used for flavouring, it is not a spicy dish.

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Preparation : 5 min Cooking : 2 h 20 min
260 calories/serving

Ingredients

800 g blade pot roast, in large chunks
4 cloves garlic, whole
1 1/3 cup red wine 330 mL
1 pinch salt 0.1 g
2 1/2 tbsp peppercorns 26 g
1 tsp potato starch [optional] 3 g

Before you start

A casserole dish with a tight-fitting lid is necessary for this recipe.

Method

  1. Preheat the oven to 135°C/375°F.
  2. Cut the beef into large chunks. Place all the ingredients in a casserole dish.
  3. Cover and cook in the middle of the oven. Calculate about 3 h per kilo of meat.
  4. If there is too much liquid at the end, transfer it to a small pot then cook on medium heat until reduced. If needed, potato starch may be added to help thicken the sauce.
  5. Serve the meat with its cooking juices.

Observations

This stew can be prepared a few days in advance and brought to a simmer before serving.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

260

Fat

8 g

13 %

Saturated 3.3 g
+ Trans 0.3 g

18 %

Cholesterol

70 mg

Sodium

50 mg

2 %

Carbohydrate

6 g

2 %

Fibre

2 g

7 %

Sugars

1 g

Net Carbs

4 g

Protein

25 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

4 %

Iron

32 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 0
Meat and Alternatives 3
Fats 1 ½
More info
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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Main courses/Entrées | High Iron | Bake | Italian

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