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Peposo Stew

5 from 1 vote
Course Main Course
Cuisine Italian


  • 1 kg Beef for stew (2 lbs.)
  • 1 Head of garlic
  • 20 gr Whole peppercorns (3/4 oz)
  • Salt sea salt
  • 1 Bottle of red wine Preferably Chianti


  • Cut the beef into large chunks and lay them into the bottom of a terracotta pot and insert the garlic cloves interspersed among the beef chunks here and there. Sprinkle the whole peppercorns and salt over everything..
  • Pour over enough red wine to cover the beef.
  • Cover the pot and place in a slow oven (160C/324F) for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce.
  • If the dish is still too liquid and you’re ready to eat, remove the cover, which will allow it to reduce more quickly. 
  • Peposois traditionally served with slices of Tuscan bread, accompanied perhaps with beans or sautéed spinach.