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Milk Street: The New Home Cooking

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Milk Street Recipe

Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina)

4 hours 30 minutes active

The simple, generously peppered beef stew known as peposo is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works well. Make sure to use coarsely ground black pepper, as it has more presence and better coats the beef. This recipe makes a generous amount of stew—about 2 quarts—so serve it one night with polenta, mashed potatoes or braised beans. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low.

Ingredients
  • 6

    to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch chunks

  • Kosher salt and coarsely ground black pepper

Directions
  1. 01
    Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.

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