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Stefano manfredi

il Peposo, A Tuscan Stew

This hearty Tuscan stew is full of the wonderful flavours of black pepper. Serve it with polenta . it makes a great winter dish
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main
Cuisine Italian
Servings 6


  • 2 kg beef cheeks cut into 3 cm cubes
  • 4 cloves garlic peeled and crushed
  • 100 gm carrot cut into 1dice
  • 100 gm celery stalks cut into 1dice
  • 100 gm red onion cut into 1dice
  • 1 Tablespoon ground black pepper heaped freshly
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 litre Chianti
  • 500 ml veal stock
  • 5 gm salt


  • Place the cubed beef into a casserole pan with garlic, onion, carrot, celery and just cover the meat with some of the wine.
  • Bring to a simmer and keep simmering for 2 hours partly covered with a lid.
  • Add black pepper, tomato paste, bay leaves and the rest of the wine and veal stock. Add 2-3 good pinches of salt and stir. Keep simmering gently uncovered for 2 or more hours until to sauce has reduced and thickened
  • If the sauce dries out too much or catches add a little extra veal stock. When cooked check the seasoning and add a little more if necessary
  • Serve this dish with polenta.