Peppery Tuscan Beef Stew "Peposo"

1 Reviews
0% 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 : 7 h
240 calories/serving

Ingredients

800 g blade pot roast, in large chunks
4 cloves garlic, whole
1 cup red wine 250 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 slow cooker is needed to make this recipe.

Method

  1. Cut the beef into large chunks.
  2. Place all the ingredients in the ceramic cooking pot. Cover the slow cooker with the lid and cook 6-8 h at low temperature, or until the meat is very tender. Alternatively, cook 4 h at high temperature.
  3. 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.
  4. 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 (140 g)

Amount

% Daily Value

Calories

240

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

0 g

Net Carbs

4 g

Protein

25 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

4 %

Iron

31 %
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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Reviews

1 Reviews (1 with rating only) 0% 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 | Slow Cook | Christmas | Italian

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