Meat, Menu, Recipes, Side Dish, Tuscany Menu

Beef Stew with black pepper, Chianti wine, garlic and tomato

"Peposo" Beef stew with pepper

"The creativity of the ancestors"

Peposo has a long history. It was invented by the furnace workers (fornaciai) who baked the terracotta tiles for the Brunelleschi’s famous Duomo in Florence. 

Impruneta terracotta is very famous (jars, jars, amphorae, bricks and tiles): the kilns (ie the people in charge of cooking bricks in the kilns) used to put the meat in a terracotta pan and place it at the mouth of the oven in so that it could cook very slowly. After a few hours the meat was ready!

 The type of cooking requires a meat like muscle which, with its fatty veins and its calluses, will become soft during cooking. However, it is essential that cooking will be slow and prolonged, you can cook it in the oven (at 160 °) or on the fire but it will still take at least 2 hours (probably 3).



Beef Stew with pepper
Prep Time 2 hrs
Cook Time 30 mins
Course Main Course
Cuisine Traditional Italian meal
Servings 4


  • 500 gr Muscle beef
  • 3 garlic clove
  • 400 gr peeled tomatoes
  • 1 onion
  • 1 carrot
  • 1 celery
  • 1 glass red wine
  • black pepper
  • extra virgin Olive Oil


  • Chop the onion, carrot and celery and sautè with evo oil in a deep saucepan. 
  • Add meat cut into large cubes.
  • When the meat is gently cooked add pepper, finely chopped garlic and peeled tomatoes.
  • Cook medium temperature for 10 minutes. Add red wine. Season with salt. Cover and allow to cook slowly for about two hours over a moderate heat.
Keyword beef, black pepper, stew

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