Italian Peppered Beef Stew (Peposo)

Italian Peppered Beef Stew (Peposo)
Photo by James Carrier

Ingredients

  • 4 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
  • Salt
  • 2 cups dry red wine such as Zinfandel or Merlot
  • 1 to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper
  • Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into ¼-inch-thick rounds
  • 2 cans (14 1/2 oz. each) diced tomatoes
  • 2 cups dry red wine such as Zinfandel or Merlot
  • + 13 more ingredients
    • 18 peeled garlic cloves
    • Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into ¼-inch-thick rounds
    • 2 cans (14 1/2 oz. each) diced tomatoes
    • 1 to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper
    • 1 cup chopped fresh basil leaves or 3 tablespoons dried basil
    • 1 cup chopped fresh basil leaves or 3 tablespoons dried basil
    • Salt
    • Creamy polenta
    • Creamy polenta
    • 18 peeled garlic cloves
    • 4 pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
    • Gremolata
    • Gremolata

1. Brown beef. Discard fat. 2. Add wine, canned tomatoes (including juices), basil, garlic, and 1 tablespoon cracked pepper to pan with beef. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until beef is very tender when pierced, 1 1/2 to 2 hours. Ski...

View full recipe at My Recipes

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