Dish
Peposo
Tuscan Beef Stew
Peposo is made by first browning beef in a pot, then adding garlic, onions, and a generous amount of black pepper. Red wine and beef broth are then added and the mixture is simmered for several hours until the beef is tender and the sauce is thick and flavorful. Peposo is often served with crusty bread or polenta.
Origins and history
Peposo has been a popular dish in Tuscany for centuries. It is believed to have originated in the city of Impruneta where it was traditionally made by brick makers who cooked the stew in their kilns.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of peposo depending on the region and the cook. Some recipes call for the addition of tomatoes or carrots, while others use different types of meat or spices.
Presentation and garnishing
Peposo is typically served in a large pot or bowl with the bread or polenta on the side. It can be garnished with fresh herbs like rosemary or thyme.
Tips & Tricks
To make the dish even more flavorful, try adding a tablespoon of balsamic vinegar or a pinch of cinnamon.
Side-dishes
Crusty bread, polenta
Drink pairings
Red wine
Delicious Peposo recipes
More dishes from this category... Browse all »
Aab gosht
Indian cuisine
Abgoosht
Iranian cuisine
Adobo
Filipino cuisine
Adobo sa gatâ
Filipino cuisine
Adobong baboy
Filipino cuisine
Adobong baka
Filipino cuisine
Adobong dilaw
Filipino cuisine
Adobong hito
Filipino cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory