Peposo Alla Fornacina (Tuscan Beef Stew)

4.84 from 6 votes

Peposo Alla Fornacina (Tuscan Beef Stew)

For a bowl of meltingly tender beef in the most flavourful rich sauce, you must try this Tuscan delight. Fragrant and simple - it's a winter warming winner.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: Italian

Servings:

Calories: 584kcal

Author: Lee

Ingredients

2 tbsp olive oil
2.2 lb beef (marbled stewing beef, cut into large chunks, around 5cm/2-inches)
1 bottle red wine (Chianti, preferably)
3 garlic cloves (peeled and sliced)
2 tbsp black peppercorns
1 bunch mixed herbs (I used a mixture of sage, marjoram and rosemary) (around 25g/1oz)
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 pot or Dutch oven 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.

Video

Notes

Beef: Use a well-marbled stewing cut such as chuck or beef cheek. Leave some fat attached—it enriches the sauce and helps keep the meat succulent.
Wine: Chianti or another dry Sangiovese is ideal, but any medium-bodied dry red wine will work. Avoid sweet or heavily oaked varieties.
Pepper: Two tablespoons of whole peppercorns create a mellow warmth rather than fierce heat. Lightly crush some for a stronger pepper flavour.
Herbs: Use about 25 g (1 oz) of mixed fresh rosemary, sage and marjoram, including the stems. Tie them in muslin for easy removal.
Browning: Brown the beef in small batches so it develops a deeply savoury crust without steaming.
Cooking time: Allow approximately 3 hours covered, followed by 30 minutes uncovered to reduce the sauce.
Doneness: The beef is ready when it yields easily to a fork or can be cut with a spoon.
Sauce: If the sauce remains thin, remove the beef and simmer the liquid until it lightly coats the back of a spoon.
Make ahead: Peposo tastes even better the following day. Prepare it up to two days ahead, refrigerate and reheat gently until piping hot.
Storage: Refrigerate in an airtight container for 4–5 days or freeze for up to 3 months. Add a splash of water when reheating if the sauce has become too thick.

Nutrition