Peposo is a hearty Tuscan beef stew that's made with just 5 ingredients. Chuck roast is seared and slowly braised until tender in a sauce made from black pepper and chianti. Traditionally served with crusty bread, Peposo is also wonderful served with creamy polenta.
The first time I had Peposo I was blown away by the incredible flavor that pepper yields after it's been cooked for a few hours.
You may be looking at the ingredients and wondering if the 1 ½ tablespoons of black pepper is correct; yes, it is.
The pepper is stewed with the wine and beef for over 2 hours and that allows the flavor of the pepper to mellow and morph into something truly wonderful.
Peposo, or Tuscan beef and black pepper stew, is a favorite in our home and I love the fact it requires just a few ingredients, and that after the searing, I can basically set it on the stove and allow it to cook while I tend to other things.
Oh, and the aroma of the Peposo while it's simmering is reason enough to make it!
How to make peposo (Tuscan beef stew)
Each number corresponds to the numbered written steps below.
- Slice a 2 ½ pound beef chuck roast into large chunks. Alternatively, you can purchase stew beef or chuck that's already been sliced. Using a paper towel, pat the chunks until they are very dry.
- Season the beef chunks with 2 teaspoons of kosher salt. Note: As a general rule ¾ to 1 teaspoon of kosher salt per pound of beef is what tastes good. Of course, feel free to adjust to your own tastes.
- Heat a large Dutch oven to medium heat and add 8 cloves of garlic and 3 tablespoons of olive oil and cook the garlic for 1-2 minutes until lightly golden. Remove the garlic cloves and save them for later. Without overcrowding the pot, add the beef and begin to sear on all sides. You may need to work in batches depending on the size of your pot.
- After 5-6 minutes the beef should be seared and can be moved to a plate. Repeat the process for subsequent batches of beef.
- Crush 1 ½ tablespoons of black peppercorns with a mallet and add to the oil and cook for 30 seconds. Turn the heat up to medium-high and add 1 750ml bottle of chianti.
- Once bubbling, dislodge the brown bits from the bottom of the Dutch oven by scraping with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.
- Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered. During this time you can check to see if anything is sticking to the bottom of the pot, but this likely won't happen as long as you are using a heavy lid.
- Remove the lid and cook for another 60-90 minutes or until the beef is tender. Be sure to stir the meat every so often and check for tenderness. The meat should be tender but not falling apart. If you wish to thicken the sauce, first remove the beef and place it on a plate. Reduce the liquid in the pot by bringing it to a boil. If the sauce thickness is to your liking, there's no need to reduce it and you can skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes. Enjoy!
Top tips for perfect Peposo
- The pepper. Since pepper is one of the main ingredients of Peposo, it is imperative that you use coarse freshly ground pepper. I would advise against using preground pepper that comes in a pepper shaker type of container. Using a meat mallet to grind whole black peppercorns is a great option, or you can use a coarse grind setting on a peppermill. A mortar and pestle or a coffee grinder work great too.
- The wine. Chianti or any Super Tuscan or Sangiovese wine would be perfect for this Tuscan stew. Alternatively, you could use a cabernet.
- The sauce. The sauce that's left after cooking the beef is pretty thin and that is how it is served traditionally. However, if you prefer a thicker sauce you can bring the sauce up to a boil and allow the sauce to reduce, or you can create a slurry with cornstarch to thicken the sauce.
- The beef. Chuck roast is fatty so if you'd like to remove some of the fat from the dish, you can start by trimming some of the fat from the chuck. You can also remove some of the fat by skimming the top with a slotted spoon, or by using a bulb baster to remove it. When cooking the beef you want it to be tender but not falling apart so be sure to check the tenderness, especially during the last hour of cooking, to prevent it from breaking down too much.
- Making ahead. Peposo, much like other stews or soups, will taste better the next day after the flavors have had a few hours to meld in the fridge. If you'd like to make ahead, the stew will be good in the fridge for up to 3 days and you can simply reheat on the stovetop.
- Serving the peposo. Traditionally, peposo is served with crusty bread. It's also fantastic served over creamy polenta, as pictured below, or roasted garlic mashed potatoes. A nice sauteed green like garlicky spinach, or broccoli rabe would be a perfect side.
More great recipes
If you have enjoyed this Tuscan black pepper stew, I think you'll also love these other great recipes.
- Italian beef stew - also known as spezzatino di manzo, this stew is made with beef, onion, carrots, celery, mushrooms, red wine, and rosemary.
- Brasato al Barolo - beef brisket braised in red wine.
- Short rib ragu with pappardelle - short ribs braised in tomato and wine, tossed with pasta, and topped with Parmigiano Reggiano.
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Ingredients
- 2 ½ pounds chuck roast cut into chunks
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 8 cloves garlic
- 1 750ml bottle chianti
- 1 ½ tablespoons coarse black pepper crushed with a mallet
Instructions
- Using paper towels, pat the beef chunks very dry. Season with salt on all sides.
- Heat a large Dutch oven to medium heat. Add the olive oil and the garlic to the pot and cook for 1-2 minutes or until the cloves turn lightly golden. Remove the garlic cloves but save them for later.
- Add the beef without crowding the pan (work in batches). Sear the beef on all sides (about 5-6 minutes total) then place the pieces onto a plate. Repeat for subsequent batches.
- Add the black pepper to the oil and cook for 30 seconds. Turn the heat up to medium-high and add the red wine. Once bubbling, scrape the brown bits off the bottom of the pot with a wooden spoon. Let the wine bubble for 2-3 minutes then turn the heat down to medium-low.
- Return the seared beef and garlic cloves to the pot and cover with the lid. Cook for 90 minutes completely covered then remove the lid and continue to cook for another 60-90 minutes or until tender. Make sure to stir the meat every so often and to check for tenderness. The meat should be tender but not falling apart.
- Once the meat is tender you can remove it to a plate and reduce the liquid in the pot by bringing it to a boil. If the liquid is thick enough to your liking, just skip the boiling step and serve with crusty Italian bread, polenta, or mashed potatoes. Enjoy!
Notes
- Makes 4 large or 6 moderate-size servings.
- Cooking time will vary. Cook until the meat is very tender but not to the point that it falls apart.
- The sauce can be degreased by skimming the top or by using a bulb baster. Cutting away some of the initial fat from the chuck will also help.
- Traditionally the sauce is quite thin, but if you like it on the thicker side remove the meat at the end of cooking and bring the pot to a boil. The liquid will reduce and thicken. Alternatively, if you want more sauce, thicken it with a bit of cornstarch.
- Peposo tastes even better the next day. Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.
Nutrition
Calories: 772kcal | Carbohydrates: 5.1g | Protein: 86.1g | Fat: 28.2g | Saturated Fat: 8.2g | Cholesterol: 253mg | Sodium: 1359mg | Potassium: 1327mg | Sugar: 1.5g | Calcium: 19mg | Iron: 54mg
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Easy and impressively delicious, especially served with polenta. I made the polenta day before, let it firm up in a square pan, cut into rectangles and grilled it for a little crunch and Smokey flavor from the bbq. Served the peposa on top with reduced, thickened gravy…no cornstarch. Fabulous!
Hi Shimoni, I'm so happy you enjoyed the peposo! The polenta you made sounds wonderful!
Amazing and so easy to make!
Hi Kevin, thanks for the comment! I'm happy you enjoyed the peposo!
This is amazing for so few ingredients. I stuffed it into crusty bread rolls for sandwiches…nothing added. OMG YUMM!
Hi Stephan, thanks for the comment. I love the idea of making Peposo into sandwiches, sounds amazing!
Please do not cringe. I made this exactly as written, reduced the sauce greatly, and then shredded the meat, stuffed it into empananda cases, added brie cheese, and fried them. All the Latinos at my gathering went insane for them. I had eight guests, 32 empanadas, and they were gone in 20 minutes (the empanadas, not the guests). Thank you for this amazing recipe so full of flavor.
Hi Robert, Peposo empanadas sound incredible. Thanks for sharing!
Made this yesterday. Enjoyed the aroma while cooking almost as much as eating it. Never would have thought of putting a whole bottle of wine in it, but it was great. Perfect with your polenta recipe too. Great recipe, and your video really helps.
Hi Craig, I'm so happy to hear you liked the peposo, and agree the smell of it cooking is just as good as eating it! Thanks for the comment and glad you're enjoying the videos.
This is one of the best recipes ever
Hi Sharon, I'm so happy you liked the Peposo! Thanks for the comment!
Meraviglioso!
Thank you Lin!
Jim,
I ordered Roland medium-grind polenta, and it is the quick cook version. I didn't mean to do this. I wanted the regular one. Will I be able to make it taste as good as the slow cook type? If so, what do I need to do?
Hi Janet, it will still taste good. Just follow the instructions on the box to make it and you can add cheese, butter, etc if you'd like. I believe the quick-cook versions usually take under 10 minutes to make.
Janet, buy Bob's Red Mill, or Goya coarse ground polenta/corn meal.
I'm not a fan of the fine ground, as I love the texture of the coarse grind.
They are not the quick-cooking types.
I made this last weekend for some friends. They were all blown away. The aromas throughout the house while it was reducing was incredible. I served it with some crispy garlic bread. Such a simple list of ingredients and you get some very complex flavors with the final product. I am making this again tonight for myself and plan to eat it all week. Cheers!
Hi Alex, I'm so happy you liked the Peposo and that your friends enjoyed it too. I agree, the aroma is reason enough to make it. Hope you enjoy it again tonight, and thanks for the comment!
I normally really dislike when people change a recipe but I added a couple of things just because I like a little more veggies in my stew type foods.
That being said, I followed the recipe to a t otherwise and it came out perfectly. I added in some roasted zucchini, squash as well as some carrots at the end of the reduction stage. I also ate it with the only acceptable "italian" bread I can find down south. I shared it with my neighbors and it was a huge hit. Everyone kept calling me some sort of genius chef, so thanks for that I guess!
I honestly don't think I will make any kind of beef stew any other way from now on.
Hi Ron, thank you for the comment. It's great to hear that you and your neighbors enjoyed it and happy you found a way to make it your own by adding the veggies!
Sorry to get into the specifics but…
I just bought expensive kosher meat and don’t want to mess this up. I don’t have a dutch oven, just a stainless steel pot with glass lid :/ also have a crockpot and pressure cooker. Do you think the dutch oven is a must? if so, i’ll go buy one tomorrow! 🙂 thanks for sharing such great recipes!
Hi Miriam, you can use the stainless steel pot but make sure there's a tight seal on the lid otherwise you may lose a lot of liquid and may need to add more. A crockpot would also be good. You can sear the meat first and then add to the crockpot and let it cook for several hours - I'm guessing 6-8 hours but I haven't tested this recipe with a crockpot. Thanks for the comment and happy you're enjoying the recipes!
While this was cooking (in the oven, covered, at 300F), it smelled SO garlicky & peppery that I thought it'd be an "L"... I tasted it in the last hour and I had to add MORE garlic and pepper. Sweetie said I can "Make this any time!"... Great recipe, Jim! Made exactly as written except the extra five small cloves and tablespoon of freshly ground coarse black pepper in the last 45 minutes.
Hi Thomas, I'm so happy you liked the Peposo! Thank you for the comment!
I made this for dinner tonight after watching your video on YouTube. This dish is really full of flavor and easy to make, thanks for posting it. I’m making this again for sure.
Hi Keith, thanks for the comment and so happy you liked it!
Do you think this would work in a slow cooker?
Hi there, while I haven't tested it myself in a slow cooker, it would probably work. If you do make it in the slow cooker, let us know how it turns out!
Love your recipes
Thanks, Sharon!
That stew looks amazing, going to give it a try next Week. Thank you for sharing.
Thanks, Marion! Hope you enjoy it!
This was really delicious. I used the slow cooker function of my Instant Pot) as I had errands to run and don’t like to leave with the range or oven on.
Seemed too hot/spicy the day I cooked it, but it was in the refrigerator two days before we could actually have it for dinner. The flavors had definitely mellowed; I liked the flavor better without the ‘bite’.
I served it with your zucchini a la parmigiana. It was also delicious — husband really liked it! Not a comment I usually get when serving zucchini. Guess I needed the right recipe. 😉
Hi Karen, thanks for the comment and so happy you liked it, and tested it in the slow cooker and it was a success! Also happy you liked the zucchini!
Okay, this is the next recipe on my list.
I prefer to simmer in the oven vs the stovetop, you know, in case I doze off.
Do you approve? If so, what temp and lid on or off?
Thanks!
Hi John, you can do this in the oven covered at 275f until tender (about 3 hours).
Just made this tonight and it turned out great! Overall, pretty easy and straightforward. The pepper ended up being a big stronger in the end, so I might dial that back to 1Tbs next time. Cheesy polenta was a great option to pair with the flavorful stew. Thank you for sharing this!
Hi Michael, I appreciate the comment and so happy you enjoyed the peposo!
I added whole mushrooms at the last cooking stage and a touch of rosemary and hot pepper flakes too. I can hardly wait to try it.
Hi Mamie, thanks for the comment and hope you enjoy it!
I made this tonight for dinner. It was fantastic. I made one modification. I added carrots to the beef after the first 90 minutes. It was absolutely delicious. I will be making this one again.
So happy you liked this and thanks for the comment, Jim!
All I can say is WOW!
SIMPLE AND EASY AND DELICIOUS.
You are a joy to watch, your son giving his reviews are so refreshing.
A lovely family.
So glad I stumbled upon this Facebook feed. PLEASE keep the recipes and videos coming!!!
Hi Angie, thanks for the comment and so happy you're enjoying the recipes and videos!
Hi Jim,
Somehow the YouTube algorithm put this in front of me, and I couldn't be happier. The only problem was it was the week before Thanksgiving, and I had to wait to make this.
It was worth the wait. I made it last night, and ate it today with a coarse corn meal polenta, and, well, it is delicious, and simple to make.
Thank you again! I shall check out more of your videos!
Jerry
Hi Jerry, I'm so happy you found the channel and that you enjoyed the Peposo! Thanks for watching, and I appreciate the comment!
5 minute prep time? When it says to sear each Chuck for five minutes, “in batches”. And what about chopping the garlic and prepping other ingredients? Would be so nice if prep time was accurate so I could plan and adjust accordingly
Hi Simone, yes, the prep time is 5 minutes. This includes smashing the garlic cloves and the peppercorns and potentially cutting the beef chuck if you don't purchase chuck that's already cubed. As far as preparation, that is all and for most people can be completed in about 5 minutes. Since searing the beef is considered cooking, that time is factored into the "cook time". We take the accuracy of our recipes very seriously and actually demonstrate the prep on our YouTube channel so you can see for yourself how to do it and how long it actually takes.
Wonderful and easy recipe to enjoy, thanks for sharing!
Hi Martha, thanks for the comment and so happy you enjoyed it!
So damn good for something so easy! Def have mashed pots and/or crusty bread. The whole fam loves which includes a 6 year old and 12 year old.
Hi Andrew, so happy you all liked the peposo and really appreciate the comment!
Made this for dinner tonight. Delicious! I made mashed potatoes and green beans with olive oil, garlic and hot pepper flakes sauteed, then steamed a bit. Comfort food!
Hi Donna, thanks for the comment and so happy you liked the peposo!
Since I am limited to 5 stars, that is my rating. I made this for dinner tonight with a nondescript Italian wine from Publix, quite good on its own for $9. I need to work on thickening the sauce, but the flavor was outstanding. I did reverse the process of the meat and veggies, in that I seared the meat in the Dutch oven and sauteeed the veggies (mushrooms first followed by onion followed by carrots and celery) in a skillet. I wanted to keep every bit of beef flavor in the Dutch oven.
Excellent recipe overall, outstaning flavor!!!
Hi Paul, thanks for the comment and so happy you enjoyed the Peposo!
This is one of the rare treats of flavor and rewards of cooking from scratch. I am in my eighties and this is now one of my favorite recipes. Thank you for showing me that I really haven't reached the end of my cooking experience yet.
Hi Shirley, thanks for the comment and so happy you enjoyed the peposo! I appreciate the kind words.
Thank you for this amazing and easy recipe! Bought the pre-cut stew meat and put over polenta with a side of arugula. What a delicious and hearty peppery dish on rainy night. Restaurant quality! Can't wait to taste again after it sits for a day.
Hi Jen, so happy you enjoyed the peposo and really appreciate the comment and rating!