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Title: Peposo (Beef stew from Impruneta)
2 ¼ lbs stewing beef (preferably a little gristly)
½ head of garlic in cloves, peeled
1/2 bottle red wine
2 T whole or crushed black peppercorns
2 c tomato sauce
salt to taste
1. In a large saucepan, place the garlic cloves, the beef, the peppercorns, enough salt to taste and the tomato sauce.
2. Bring to a boil, cover and reduce the heat to simmer. Cook slowly for about 2 hours adding a little water or broth should the stew dry out or start to burn and stirring occasionally.
3. Once the stew has slowly simmered, add the red wine and cook for a further 30 minutes stirring occasionally.
Provided by Badia a Coltibuono, Gaiole in Chianti (SI) Italy.