Peposo: Tuscan beef, black pepper, and red wine stew

November 16, 2015 — 4 Comments


Watch me make peposo, an amazing Tuscan winter warmer stew. This dish originated with the workers in the terracotta factories of Impruneta, near Florence, back in medieval times. Like them, I use a traditional terracotta pot, but you could make this in a slow cooker, or a normal dutch oven. Nowadays, some people add a small amount of tomato puree to this dish, but it was invented long before the arrival of the tomato in Italian cuisine. You need to cook this for a minumum of two to three hours: four, five, even six is better. The Tuscans eat this on top of a slice of toasted pane sciocco, which is unsalted, but any good rustic bread will do.


Peposo d’Impruneta

Serves 4
1kg (2 1/4 pounds) beef
18g (2/3 ounce) salt
1 tablespoon ground black pepper
1 tablespoon black peppercorns
6 cloves of garlic
1/2 liter (2 cups) Chianti
4 slices of Tuscan bread
  1. Put all the ingredients into a terracotta pot, dutch oven, or slow cooker.
  2. Cover and cook in the oven at 150-160°C (300-320°F) for 2-3 hours.
  3. Toast the bread and serve the stew on top.

What’s your favourite winter warmer dish?

4 responses to Peposo: Tuscan beef, black pepper, and red wine stew


    Nice video, and I’m so glad you stayed with the classic preparation, no extra ingredients!

    Liked by 1 person


      Thank you! Yes, sometimes recipes benefit from the addition of ingredients that were not available when the dish was invented, and sometimes not. This is definitely a not 🙂

      Liked by 1 person


    Great..just returned from Tuscany and ate many a peposa…will look forward to cooking this recipe at home to bring back memories


Trackbacks and Pingbacks:

  1. Tuscan wines: Panaccio 2011 « Chestnuts and Truffles - November 20, 2015

    […] such as the one about Stefano Amerighi. So, when I was looking for an interesting wine for my peposo last week, it was to one of these that I turned. I personally believe that when cooking with wine, […]


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