Stracotto di Manzo “Peposo”

Peppery Tuscan Beef Stew

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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.