italian beef stew

Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you&#039;ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.

Peposo - Tuscan Red Wine Stew

beef

red wine (Chianti

garlic

tbsp black pepper

tsp sea salt flakes salt

olive oil

Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn&#039;t stick or the meat at the top dries out.

The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.

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Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you’ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.

Peposo Tuscan Red Wine Stew

This easy Italian Beef Stew with Zucchini, Mushrooms, and Basil will be a hit with beef stew fans.

Italian Beef Stew with Zucchini, Mushrooms, and Basil

chuck

salt and black pepper to season meat

oz.can beef broth (see notes)

tomatoes

T Italian Herb Blend

tsp. ground fennel seed (probably optional, but recommended)

medium onion, chopped into 1/2 inch dice

green pepper

lb. (or more) mushrooms, washed

T chopped fresh basil (see notes)

quality balsamic vinegar to drizzle on

Trim the chuck roast and cut into cubes....

Trim the chuck roast and cut into cubes. Heat the 2 teaspoons of olive oil in a large non-stick pan (I used this one) and brown the beef cubes over medium-high heat until the meat is browned on all sides, about 10-15 minutes.

Season the meat with salt and fresh-ground black...

Season the meat with salt and fresh-ground black pepper as it cooks. Don’t rush this step; browning the meat adds flavor.

Add the browned meat to the stew pot....

Add the browned meat to the stew pot. (I would use a cast-iron or enamel coated dutch oven if you have one.)

Add one can of beef broth to the...

Add one can of beef broth to the frying pan and cook a minute, scraping with a turner to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with the other can of beef broth.

Add the petite dice tomatoes with juice, Italian...

Add the petite dice tomatoes with juice, Italian Herb Blend (affiliate link), and ground fennel and stir.

Turn heat to medium-low and simmer 60 minutes,...

Turn heat to medium-low and simmer 60 minutes, or slightly longer if the meat doesn’t feel tender when you pierce it with a fork.

While the stew simmers, peel and chop the...

While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices.

Wash mushrooms (in a salad spinner (affiliate link) if...

Wash mushrooms (in a salad spinner (affiliate link) if you have one) or rinse in a colander in the sink and blot dry, and cut mushrooms into thick slices or half slices,

When you’re ready to finish the stew, heat...

When you’re ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew.

Heat the second teaspoon of olive oil, add...

Heat the second teaspoon of olive oil, add the zucchini and cook until it’s slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.

Simmer about 15 minutes, then add the chopped...

Simmer about 15 minutes, then add the chopped basil and cook a few minutes more.

Serve hot, with a good quality balsamic vinegar to...

Serve hot, with a good quality balsamic vinegar to drizzle on at the table if you’d like.

In addition to tender chunks of beef and carrots and a deeply flavored sauce, this Slow Braised Italian Beef Stew also features fire-roasted tomatoes, briny olives, pearl onions and lots of fresh rosemary for a delicious taste of Italy!

Slow Braised Italian Beef Stew

garlic salt

onion powder

black pepper

well-marbled beef chuck roast (trimmed of large pieces of fat and

extra virgin olive oil

onion (finely chopped)

garlic (finely minced)

tomato paste

Italian seasoning

brown sugar

anchovy paste

all-purpose flour

dry red wine

rosemary (divided)

Worcestershire sauce

capers (drained and rinsed)

salt

carrots

pearl onions

Kalamata olives

Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside.

Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat.

Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping the meat to the opposite side.

Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl).

Lower the heat to medium-low and add the onions, stirring occasionally for 3 minutes until softened. As the onions begin to release their juices, scrape the brown bits from the bottom of the pan. Add the garlic, tomato paste, Italian seasoning, brown sugar and anchovy paste. Cook, stirring frequently until tomato paste is darkened, about 2-3 more minutes.

Add the beef (with any juice that has accumulated in the bowl) back to the pan. Sprinkle with the flour and stir until the flour is dissolved, about 2 minutes.

Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours.

Remove the pot from the oven and add the carrots and pearl onions. If there&#39;s not much liquid in the pot, add ½-1 cup of additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that).

Stir in the olives and the remaining tablespoon of fresh rosemary, cover and allow the stew to sit on the stovetop for 20 minutes before serving.

See the suggestions above in the post on what to serve with this stew.

Top 3 italian beef stew recipes from across the web

The most viewed italian beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peposo - Tuscan Red Wine Stew

Italian Beef Stew with Zucchini, Mu...

Slow Braised Italian Beef Stew

Top 3 italian beef stew recipes from across the web

The most viewed italian beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peposo - Tuscan Red Wine Stew

Italian Beef Stew with Zucchini, Mu...

Slow Braised Italian Beef Stew

The most viewed italian beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine