Peposo Alla Fornacina (Tuscan Beef Stew)

By Lee Jackson ↣ Published on: November 13, 2020

Last Updated: March 24th, 20244 Comments on Peposo Alla Fornacina (Tuscan Beef Stew)

Succulent, melt-in-the-mouth beef sits in a rich, fragrant sauce that’s so simple to make it’s almost unbelievable. Peposo Alla Fornacina is a wonderful Tuscan Beef Stew, guaranteed to impress.

A bowl of Creamy Polenta with Peposo Alla Fornacina (Tuscan Beef Stew)

I'm always amazed how delicious some Italian dishes can taste with such little effort. Peposo Alla Fornacina a wonderful Tuscan Beef & Black Pepper Stew, is one such marvel.

Very few ingredients go into its making, but the results are nothing short of miraculous. Soft, meltingly tender beef is stewed until it gives up the fight and creates a rich, decadent and impossibly fragrant sauce. It's simple Italian fare at its very best.

A bowl of Peposo Alla Fornacina (Tuscan Beef Stew)

What is Peposo Alla Fornacina

In its essence, Peposo Alla Fornacina (or simply 'Peposo' as it's typically referred to) is a beef and black pepper stew hailing from Impruneta, Tuscany. Black pepper, red wine, garlic and beef (sometimes a touch of tomato too) are the traditional ingredients. There's a slight twist for my Peposo Alla Fornacino recipe with the appearance of fresh herbs.

Typically, the lead flavour comes from Chianti wine and black pepper (lots of it). You'd think that the pepper would create a spicy dish, but you'd be mistaken - the finished stew is rich and flavourful with a tiny hint of spice. A wonderfully mellow affair.

Why it works?

It's easy! - This Peposo recipe is SO simple to make. What few ingredients there are make their way into a pan and then we just let some low and slow magic happen. The results are meltingly delicious chunks of beef in a wonderful sauce.

Fresh herbs for Peposo Alla Fornacina (Tuscan Beef Stew); sage, rosemary and marjoram

Stuff You'll Need

There's not a lot that goes into Peposo, but in true Italian fashion, each simple ingredient plays a key role in the success. Here's where the flavour lies...

  • Beef - Use a stewing beef like chuck. And truth be told, a little marbled fat will help too, so don't be too obsessed with removing all the fat. You could use beef cheeks too.
  • Red wine - given it's a Tuscan stew, a nice Chianti or Sangiovese will work. But any dry red is fine to be honest.
  • Garlic - adds a little backbone to the sauce
  • Black peppercorns - this is a dominant flavour and a great counterpart to the fruity wine. There's a whole 3 tablespoons too.
  • Fresh herbs - I use herbs in my Peposo to really create a flavour explosion. My go to's are sage, marjoram and rosemary. I always use fresh for the best possible flavour.

Step by Step

Making Peposo is so easy. You're not really doing much other than waiting for a few hours, so enjoy the delights wafting through the house while you wait...

  1. Step 1 - Brown the beef pieces in a little oil to seal in the juices and create a little more flavour.
  2. Step 2 - Add the other ingredients. I like to use herb bags that I can put the black peppercorns and herbs into so that I can fish them out later without any fuss.
  3. Step 3 - After 3 hours or so, I reduce the remaining sauce down a bit and then serve. Typically I'll serve mine over creamy polenta but I have more suggestions below.

Pro Tips

  • Alternative herbs - I generally stick to a mix of hard herbs for Peposo, so think rosemary, thyme, oregano, marjoram, sage, bay leaves and on occasion a little tarragon.
Peposo Alla Fornacina (Tuscan Beef & Black Pepper Stew)

Serving Suggestions

There are a few great ways to serve Peposo Alla Fornacina; here are some of my favourites.

  • Over creamy polenta - I like a cheesy, creamy polenta topped with the beef and a little sauce.
  • Over risotto - a simple risotto topped with a spoonful of peposo is a triumph
  • Over potato - creamy, buttery mashed potato is the perfect vehicle for Peposo!
  • Pasta - Use some of the sauce and toss through thick ribboned pasta like pappardelle and top with a little of the meat.
  • Stuffed pasta - if you're feeling super super fancy, using some of the meat to create stuffed ravioli following the same principles as my wonderful Osso Buco Ravioli then use a little sauce drizzled over the ravioli.
  • Two courses - Serve the sauce through pasta first (primi), then the meat with vegetables for the main course (secondi).

Storage

  • Fridge - Keep in an airtight container for 4-5 days in the fridge. The flavour just gets better by the way.
  • Freezer - Peposo is a great freezer option. Keep in airtight containers. Reheat from frozen or defrosted until piping hot. I'll often off about 1/4 cup water to the top of a frozen portion when reheating int he microwave to avoid it drying out.

Ready to get cooking?

Peposo is a great example of how Italian cuisine makes the very most out of very few ingredients. Juicy, tender and supercharged with flavour.

It's one of my favourites to make at home because it has all the flavour, without any drama. It's also so versatile, so can serve two courses or another completely different meal. Oh, and one last thing... if you have the patience, Peposo is even better if it's sat around for a day or two in the fridge. Just saying... I hope you enjoy!

A bowl of Creamy Polenta with Peposo Alla Fornacina (Tuscan Beef Stew)

Any Questions? (FAQ)

Have a question about Peposo Alla Fornacina? Let me know in the comments.

What is Peposo Alla Fornacina?

Peposo Alla Fornacina is a traditional Tuscan beef stew known for its rich and bold flavors. It is made by slow-cooking beef, typically tough cuts like shin or cheek, in a hearty broth of red wine, black pepper, and garlic. The dish originates from the town of Impruneta in Tuscany, where it was historically cooked in the kilns (fornacine) of local terracotta factories. This slow-cooked stew results in tender, succulent meat and a deep, aromatic sauce.

What are the key ingredients in Peposo Alla Fornacina?

The primary ingredients in Peposo Alla Fornacina include beef (often shin or cheek), red wine, garlic, black pepper, salt, and sometimes a touch of tomato sauce. The dish is traditionally seasoned with plenty of coarsely ground black pepper, which gives it its distinctive spicy and aromatic flavor. The slow-cooking process allows the flavors to meld and develop over time, creating a rich and robust sauce that clings to the tender pieces of beef.

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A bowl of Creamy Polenta with Peposo Alla Fornacina (Tuscan Beef Stew)

Peposo Alla Fornacina (Tuscan Beef Stew)

Rate this recipe

4.84 from 6 votes
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Recipe by Lee
Course Main Course
Cuisine Italian
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Servings (adjustable) 6
Calories (per serving) | 584

Video Recipe

Ingredients

  • 2 tbsp olive oil
  • 2.2 lb beef (marbled stewing beef) (cut into chunks)
  • 1 bottle red wine (Chianti, preferably)
  • 3 garlic cloves (peeled and sliced)
  • 2 tbsp black peppercorns
  • 1 cup mixed herbs (I used a mixture of sage, marjoram and rosemary)
  • 1 tsp salt

Instructions

Making the bouquet garni (herb bag)

  • In a small herb bag (or using cheesecloth/muslin), wrap the herbs and black peppercorns. Set aside.

Making the stew

  • Heat the oil in a large casserole pan until hot. Add some of the meat pieces and brown on all sides (around 3-4 minutes), remove and fry the remaining pieces.
    Add all the meat back to the pan and then add the garlic, and herb/pepper bag.
    Pour in the whole bottle of red wine, plus a little water to help cover the beef.
    Let the liquid come to a simmer then reduce the heat to very low, so that the sauce is very gently bubbling.
    Pop on a lid and cook for 3 hours, stirring occasionally.
    Remove the lid and cook for another 30 minutes to reduce the liquid. If after 30 minutes the liquid needs to be reduced more, just turn up the heat and reduce until the sauce is reduced enough to cling to the meat.
    Remove the herb/pepper bag and serve.
  • I like to serve mine with lashings of creamy, cheesy polenta. I'll also often serve with creamy mashed potato too and on occasion, nothing more than a loaf of crusty bread. You decide.

Notes

Peposo Alla Fornacina is a great dish to make in advance and gently reheat when you need. Make up to 2 days in advance and refrigerate for an enhanced flavour experience. If you can wait that long!

Nutrition

Calories: 584kcal (29%) | Carbohydrates: 7g (2%) | Protein: 29g (58%) | Fat: 38g (58%) | Saturated Fat: 13g (81%) | Cholesterol: 118mg (39%) | Sodium: 511mg (22%) | Potassium: 714mg (20%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 861IU (17%) | Vitamin C: 14mg (17%) | Calcium: 71mg (7%) | Iron: 5mg (28%)
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