Tuscan Peposo (Italian Black Pepper Beef Stew) Recipe
Tuscan Peposo is a rich and hearty Italian black pepper beef stew featuring tender chunks of beef chuck roast simmered with aromatic vegetables, rosemary, thyme, and bay leaves in a flavorful broth. This comforting slow-cooked stew highlights the rustic flavors of Tuscany, perfect for a cozy family dinner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Beef and Seasoning
- 2.75 pounds boneless beef chuck roast, cut into bite-sized pieces
- Kosher salt, to taste
- Black pepper, to taste
- Splash of olive oil
Vegetables and Aromatics
- 2 tablespoons butter or olive oil
- 2 large shallots, chopped
- 2 celery stalks, chopped
- 3 carrots, peeled and chopped
- 3 garlic cloves, minced
- 3 Yukon Gold potatoes, cut into 1” pieces
Herbs and Thickener
- 2 tablespoons flour
- 2 sprigs fresh rosemary
- 1/2 teaspoon dried thyme
- 2 bay leaves
Liquids
- 5 cups low sodium beef or vegetable broth
Instructions
- Brown the Beef: In a large Dutch oven, heat a splash of olive oil over medium-high heat. Season the beef chuck roast pieces generously with kosher salt and black pepper. Add the beef in batches, making sure not to overcrowd the pan, allowing the meat to brown on all sides for about 5-6 minutes total per batch. Remove browned beef and set aside.
- Sauté the Vegetables: Leave the drippings in the Dutch oven and add 2 tablespoons of butter or olive oil. Add the chopped shallots, celery, and carrots, stirring occasionally over medium heat until softened, about 3 minutes. Add the minced garlic and stir to combine with the vegetables.
- Add Potatoes and Beef: Return the browned beef to the pot along with the 1-inch pieces of Yukon Gold potatoes. Sprinkle the flour over the beef and vegetables and stir thoroughly with a wooden spoon, ensuring everything is coated evenly to help thicken the stew.
- Add Herbs and Broth: Stir in the rosemary sprigs, dried thyme, bay leaves, and 1/2 teaspoon kosher salt. Pour in all 5 cups of low sodium beef or vegetable broth, mixing well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil over high heat, then reduce to low heat to maintain a gentle simmer. Cover with a lid and cook for about 1.5 hours, or until the beef is tender and the flavors are fully developed. Stir occasionally to prevent sticking.
- Finish and Serve: Taste the stew and adjust seasoning if necessary. Remove the bay leaves and rosemary sprigs before serving. Serve hot and enjoy your authentic Tuscan Peposo stew.
Notes
- Ensure you don’t overcrowd the pan when browning the beef to get a good sear instead of steaming the meat.
- Using Yukon Gold potatoes helps the pieces hold their shape during the long simmer.
- If you prefer a thicker stew, you can mix an additional tablespoon of flour or cornstarch with cold water and stir it in during the last 10 minutes of cooking.
- Low sodium broth is recommended to better control the salt level in the stew.
