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Tuscan Beef and Black Pepper Stew (Fast & Slow)
The simple, generously peppered beef stew known as peposo alla fornacina 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. 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. It's especially delicious with soft polenta or buttery mashed potatoes.
tablespoons extra-virgin olive oil
large yellow onion, halved and thinly sliced
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and garlic, then cook, stirring occasionally, until the onion is lightly browned, 7 to 9 minutes. Add the wine and cook, scraping up any browned bits, until reduced to about ½ cup, about 15 minutes. Stir in the tomato paste, rosemary sprigs and 1 to 1½ tablespoon pepper. Stir in the beef and 2 teaspoons salt, then distribute in an even layer.
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