Peposa dell'Impruneta is a classic Tuscan beef dish packed with both flavor and history. This slow-cooked black pepper beef stew originates from the village of Impruneta in Tuscany, Italy. The dish is traditionally made with an abundance of black pepper, along with other simple ingredients, which infuse the meat with a rich and aromatic taste. This recipe will guide you through the process of preparing and cooking Peposa dell'Impruneta in the comfort of your own kitchen.
Ingredients
- 3 pounds beef chuck, cut into chunks
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons whole black peppercorns
- 2 cups red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon sugar
- Grated Parmesan cheese (for serving)
Directions
- Preheat your oven to 325°F (160°C).
- In a large oven-safe pot, heat the olive oil over medium-high heat.
- Add the beef chunks to the pot and brown them on all sides. You may need to do this in batches to avoid overcrowding the pot.
- Once the beef is browned, remove it from the pot and set it aside.
- Reduce the heat to medium and add the minced garlic and whole black peppercorns to the pot. Cook for 1-2 minutes until fragrant.
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.
- Add the beef broth, tomato paste, dried rosemary, salt, and sugar to the pot. Stir well to combine.
- Return the beef chunks to the pot, making sure they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Let the stew cook for 2.5-3 hours, or until the beef is tender and easily falls apart.
- Once the stew is done cooking, remove it from the oven and let it rest for a few minutes.
- Serve the Peposa dell'Impruneta hot, garnished with grated Parmesan cheese.
- Enjoy this flavorful Tuscan dish with crusty bread or a side of polenta.
