Name: Stracotto di Manzo “Peposo” (Peppery Tuscan Beef Stew)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 3 pounds beef chuck or brisket, trimmed well and cut into 2-inch cubes; 2 cups dry red wine; 1½ cups (or as needed) mild olive oil; 3 tablespoons freshly ground pepper; 6 cloves garlic, finely minced; Salt; 1 cup Beef Stock; 2 cups canned Italian plum tomatoes with ¾ cup of the juices; 3 large onions, cut into medium dice (4 to 5 cups); ½ pound pancetta, cut into ¼-inch dice

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This tongue-tingling beef ragout is a specialty of the little hill town of L’Impruneta. The tomatoes are less prominent than in the preceding three dishes because the wine and black pepper provide strong competition. While it is often accompanied by boiled potatoes, I like to serve the stew with slices of grilled or toasted country bread, the better to sop up all the wonderfully rich, peppery sauce.

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Ingredients

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