Peposo is a classic Tuscan beef stew from Florence. It’s surprisingly simple to prepare yet full of deep, rustic flavour. The dish relies on garlic, plenty of freshly ground black pepper and a whole bottle of red wine for its character. Serve it with creamy polenta or crusty bread for a truly comforting meal.
Peposo is one of those recipes that instantly transports you to Florence. Its strength is its simplicity: good stewing beef, garlic, aromatic black pepper and a bottle of robust red wine. No tomatoes, no stock, no herbs — nothing extra is needed to make this authentic Tuscan classic.
What does it taste like?
This recipe uses a whole bottle of red wine (Chianti or Sangiovese recommended), which gives the stew a rich, wine-forward base. The abundant black pepper provides a warm, spicy note — the name Peposo comes from that peppery kick. As the stew slowly simmers, the pepper softens and blends into the sauce, leaving a pleasant heat rather than an overwhelming bite.
The meat becomes tender yet retains a slight chew; it doesn’t disintegrate into shreds the way some stews do. Because the beef is not floured before browning, the sauce remains relatively thin and glossy rather than thick and heavy. This lighter, wine-reduced sauce is perfectly complemented by creamy polenta or a slab of crusty bread to soak up the juices.
How to make Peposo (Tuscan beef stew) – step by step
Begin by heating olive oil in a large, heavy-based pot or Dutch oven. Brown the beef on all sides for a minute or two over medium-high heat, working in batches if necessary so the pieces sear rather than steam.
Return all the beef and any collected juices to the pot. Add the red wine, whole peeled garlic cloves, salt and a generous amount of freshly ground black pepper.
Cover and simmer on medium-low for about 1.5 hours. Then remove the lid and continue to simmer for another 1.5 hours, allowing the liquid to reduce and concentrate. Stir occasionally once uncovered to prevent sticking and to ensure the meat at the surface does not dry out.
The finished beef should be tender but still hold its shape. Serve hot with creamy polenta, grilled polenta or plenty of crusty bread to sop up the wine sauce.
Serving suggestions
Traditionally Peposo is enjoyed simply with crusty bread, but it’s especially delicious with creamy polenta. For the best texture, cook polenta slowly (about 30 minutes rather than the quick-cook version) until it’s silky and smooth.
Grilled or baked polenta also works well — prepare thicker slices or follow any baked polenta recipe and serve the stew over the warm slices. Cannellini beans warmed with a little olive oil or mashed or roasted potatoes make good alternatives for a heartier plate.
Top tips for making this pepper beef stew
- Sauce consistency: The sauce is intentionally thin and wine-forward. If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 1–2 teaspoons of water and stir it in at the end of cooking to thicken slightly.
- Cookware: A terracotta pot is traditional, but a Dutch oven or any heavy pot with a tight-fitting lid will work well.
- Beef choice: Use quality stewing beef. Beef shank is traditional; beef chuck cut into chunks is a convenient, flavorful choice.
- Pepper matters: Use freshly ground black pepper for the best aromatic, spicy flavor. Pre-ground pepper won’t deliver the same taste.
- Wine quality: Do not use cooking wine. Choose a good red wine you would enjoy drinking — Chianti or Sangiovese are classic options.
More Italian recipes you might like
- Pasta Al Forno (Baked Pasta)
- Italian Beef Ragu – A Classic Recipe
- Eggplant Parmigiana (Parmigiana di Melanzane)
- Walnut Sauce – Salsa di Noci
- Italian Slow Cooker Pulled Pork Shoulder
If you try this Peposo or any recipes from this page, please leave a comment to share how it turned out. I enjoy hearing your feedback and any tweaks you make to the dish.
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Peposo – Tuscan Red Wine Stew
By Emily
Ingredients
- 2 lbs beef chuck (or shank), cut into 1-inch cubes (about 1 kg)
- 1 bottle red wine (Chianti or Sangiovese recommended)
- 6 whole garlic cloves, peeled
- 1 tbsp freshly ground black pepper
- 1 tsp sea salt flakes or kosher salt
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pot. Brown the beef on all sides for 1–2 minutes, working in batches if needed.
- Return the beef and juices to the pot. Add the red wine, whole garlic cloves, salt and freshly ground black pepper.
- Cover and simmer on medium-low for 1.5 hours. Uncover and simmer for another 1.5 hours until the liquid has reduced slightly.
- Top tip: Once uncovered, check and stir occasionally so the stew doesn’t stick and the top pieces don’t dry out.
- The beef should be tender but still hold its shape. Serve with creamy polenta and crusty bread.
Notes
- The sauce is meant to be fairly thin. To thicken slightly, mix 1 tbsp cornstarch with 1–2 tsp water and stir in at the end of cooking.
- Use a heavy pot with a lid. A terracotta pot is traditional, but a Dutch oven works perfectly.
- Choose good stewing beef—beef shank is traditional; beef chuck is an excellent alternative.
- Always use freshly ground black pepper for the best flavour.
- Use a drinkable red wine, not cooking wine. Chianti or Sangiovese are ideal.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned tomatoes, choose trusted brands for best flavour.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 6 g |
Protein: 44 g |
Fat: 30 g
Nutrition information is an approximation.
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