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Instant Pot

Tuscan Beef and Black Pepper Stew (Fast & Slow)

6 Servings

FAST: 1 hour 40 minutes
Slow: 7-8 hours 35 minutes active

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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.




In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté. Bring to a simmer, stirring, and cook until lightly thickened, 6 to 8 minutes. Press Cancel to turn off the pot, then stir in the minced rosemary. Taste and season with salt and pepper.

FAST: 1 hour 40 minutes
Slow: 7-8 hours

35 minutes active



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Tiffany S.
April 5, 2023
I only had 2lbs of beef, and used half a large onion, and 3 large garlic cloves. Subbed 2 T McCormick steak seasoning for pepper, and about 1 tsp Italian seasoning in place of rosemary. Cook time was spot on. Didn't need as much flour to thicken. Served over egg noodles. This will definitely be a repeat recipe!
Millie M.
August 18, 2022
This was so delish! I am so excited that I can take some to make the Tuscan Beef with Pappardelle. I love pasta also so that's perfect!
Sara S.
December 29, 2023
This recipe was a hit at a family celebration. I served it with another Milkstreet recipe, Polenta with Roasted Tomoatoes and Gorgonzola, and a simple kale salad. Wow. This recipe will go into heavy rotation.
Christopher C.
November 26, 2023
Favorite recipe on the site
This recipe is my favorite on the whole website. 12/10, so good. And easy!
Joanne L.
January 14, 2024
8-Quart Instant Pot
My Instant Pot is larger than the one used in your recipes; it is an 8-quart Pot. How do I adjust for this, especially if there might be less liquid, as in this recipe? Thank you.
Holly W.

Incredible flavor, but the meat was not tender after 25 minutes in the pressure cooker. Another 10 minutes didn’t improve it significantly. I’m at about 9700 ft though. Next time, I’ll try the slow method.

Myrna A.

Tried this with my trusty pressure cooker. Definitely needed more than 25 minutes. Great stew recipe- i used chianti and just perfect.

manuel o.

Did this in my instant pot, 25 min was perfect for me. I live in WI so no elevation issues.

Mary K.

Using my instant pot on high pressure it worked perfectly and was as tasty as the original at a fraction of the time.

Mary K.

Using my instant pot on high pressure it worked perfectly and was as tasty as the original at a fraction of the time.

Karin B.

Made this tonight in my instant pot. It was just the two of us so I only used 2 pounds of meat (and have plenty for leftovers) Halved all other ingredients except for the wine as I was concerned about a burn notice with less liquid. Cooked it for 50 minutes with 15 minute natural release- so 25 minutes per pound which is what is about what is recommended by instant pot. Came out perfect. Used a chianti.

Rebekah R.

What would you suggest if you don’t have an insta pot? A typical stew prep time?

Lynn C.

Hi Rebekah -

You can find the stovetop version of the recipe here:

The Milk Street Team