Tuscan Beef and Black Pepper Stew (Fast & Slow)

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

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.

6

Servings

Tip

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

Ingredients

2

tablespoons extra-virgin olive oil
1

large yellow onion, halved and thinly sliced

Directions

01

On 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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Tuscan Beef and Black Pepper Stew (Fast & Slow)