"Peposo" Tuscan Beef Stew Recipe

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Ingredients

  • cheap cuts of beef and lots of garlic cloves and pepper into clay pots. These
  • pots were then doused with at least a liter of Chianti. Left uncovered, they
  • just four ingredients – beef, a head of separated garlic cloves, cracked
  • what little gravy was there and added a cup and a half of beef stock and for
  • 4 lbs. boneless beef short ribs or
  • a 5 lb chuck roast, trimmed and cut into 2 inch pieces.
  • 1 (750-ml) bottle Chianti
  • 4 shallots, peeled and halved
  • lengthwise
  • 2 carrots, peeled and halved
  • lengthwise
  • 1 garlic head, cloves separated,
  • unpeeled and crushed
  • 1 tbsp. cracked black peppercorns,
  • plus more for serving
  • 1 tbsp. unflavored gelatin
  • 2 tsp. ground black pepper
  • 1. Toss beef and 1 ½ tsp. salt
  • together in a bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and
  • heat oven to 300 degrees.
  • 2. Heat oil in a large Dutch oven over
  • medium-high heat until just smoking. Add half of the beef in a single layer and
  • cook until well-browned on all sides, about 8 minutes, reducing heat if the
  • base begins to burn. Stir in 2 cups of
  • wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked
  • peppercorns, gelatin, tomato paste, anchovy paste and remaining beef. Bring to a simmer and cover tightly with
  • sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until
  • 4. Add 1 cup of wine, 1 ½ cups of Beef

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