Tuscan Beef and Black Pepper Stew (Fast & Slow)
- Makes6 servings
- Cook Time1 hour 40 minutes
- Slow Cook Time7-8 hours
- Active time plus cooling35 minutes active
- 7
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.
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