Peposo di Manzo - Tuscan Black Pepper Beef Stew

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons black peppercorns, coarsely ground 2 tablespoons black peppercorns, coarsely ground
• 2 bay leaves 2 bay leaves
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Stir in the tomato paste and cook for a minute to enhance its flavors.
5. 5.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. 6.
   Return the beef to the pot and add the beef broth, ground black pepper, and bay leaves.
7. 7.
   Season with salt to taste. Bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours or until the beef is tender.
9. 9.
   Stir occasionally and add more broth if needed to maintain a thick sauce consistency.
10. 10.
    Once the beef is tender, remove the bay leaves and adjust the seasoning if necessary.
11. 11.
    Serve the Peposo di Manzo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for the best flavor and tenderness. Trim any excess fat before cutting into chunks.

Tips & Tricks

• For an extra kick of heat, add a pinch of crushed red pepper flakes to the stew.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.

Serving advice

Serve the Peposo di Manzo with creamy polenta or mashed potatoes to soak up the flavorful sauce. A side of steamed vegetables or a fresh green salad will add a refreshing contrast to the rich stew.

Presentation advice

Garnish the Peposo di Manzo with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic bowls or on individual plates, making sure to showcase the tender beef and luscious sauce.