Peposo – Tuscan Peppered Beef Stew
Description
You don't need to be an old Tuscan woman to make and enjoy this traditional Tuscan Beef Stew. It's full of tender cubes of beef braised in red wine and garlic. Serve it alone or over mashed potatoes, rice or polenta. Make it a day in advance to let the fl
Ingredients
2 T. olive oil, plus more if needed
3 - 4 lb. lean beef like top round, trimmed of excess fat
4 cloves garlic still in their peelings, lightly smashed
1 2/3 c. Chianti wine, divided
3 c. beef broth/stock
14.5 oz. can petite diced tomatoes
2 T. tomato paste
2 t. dried thyme or a large bunch of fresh thyme (tied with a piece of cooking twine)
2 bay leaves
2 T. freshly ground black pepper
kosher salt and more black pepper, to taste
Directions
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Heat oil over high heat in a 12-inch heavy-bottomed pan with a tight fitting lid. Generously salt and pepper the beef; add about 1/3 of the beef cubes to the hot oil. DO NOT move the beef cubes yet, let them sear well on the first side, about 3 minutes. Toss in the smashed garlic cloves in their peels. Use tongs to turn the beef cubes and sear each of the other sides before transferring to a rimmed plate. Add more oil, if needed. Repeat the searing process with the second third and then the last third of the beef. Return all of the beef to the pan, still over high heat.
Add 1 c. Chianti to the pan; let it boil, scraping the bottom of the pan to loosen any of the stuck bits. Let wine boil for about 2 minutes, or until it has reduced slightly. Add the beef broth/stock, tomatoes, and tomato paste to the pan; stir to combine. Nestle the thyme bouquet or dried thyme and bay leaves into the sauce; return to a boil. As soon as it boils, cover; drop the heat to lowest setting; simmer for 2 hours, or until beef is tender. Remove the lid; stir in remaining 2/3 c. Chianti and the pepper; raise heat to medium; simmer for about 20 - 30 minutes, or until the sauce is quite thick and a deep mahogany color. Remove the thyme bouquet, garlic peels and bay leaves.
Serve immediately, alone as a stew, over hot noodles, rice mashed potatoes or polenta, if desired.
10 servings.
*The flavor improves greatly when allowed to rest, tightly covered in the refrigerator for 24 hours before serving.
**To Reheat: Reheat in a covered saucepan over medium low heat, stirring frequently.